Healthy Potato Salad with Dijon Vinaigrette
Ingredients
The salad
-
6
large
eggs
-
2 ½-3
lbs.
baby Yukon gold potatoes
-
3-4
stalks
celery
-
3-4
scallions
sliced scallions
-
Handful
freshly chopped herbs
The dressing
-
½
cup
olive oil
-
3
tablespoons
Dijon mustard
-
2
tablespoons
white wine vinegar
-
1
tablespoon
honey
-
¾-1
teaspoon
coarse salt
-
½
teaspoon
ground black pepper
Instructions
- Hard boil the eggs by placing them in a saucepan covered with cold water, bringing to a boil, then covering and letting them sit for 16-17 minutes.
- Chill the eggs in cold water or an ice bath, then peel and chop them into quarters.
- Boil a large pot of water, add the halved or quartered potatoes, and cook until just tender, about 10-12 minutes.
- Drain and rinse the potatoes with cold water.
- In a large mixing bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, honey, salt, and black pepper. Adjust seasoning to taste.
- Fold in the potatoes, chopped eggs, and diced celery/scallions until well combined.
- Cover the bowl and refrigerate until chilled.
- Transfer to a serving bowl and garnish with fresh herbs before serving.
Nutrition Facts (estimated)
Servings
10
Calories
224
Total fat
14g
Total carbohydrates
23g
Total protein
6g
Sodium
521mg
Cholesterol
112mg
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