Number of servings :
Cooking time: 12 minutes
Type of meal : | Salads | Salads
Special diet :
1 kg potatoes, peeled, cut into small pieces
2 tablespoons apple cider vinegar
3 medium eggs, hard–boiled, chopped
1 medium red onion, chopped finely
2 celery stalks, chopped finely
½ cup (50 g) chopped dill pickles
4 tablespoons chopped fresh parsley
1 cup (250 g) good–quality mayonnaise
2 teaspoons Dijon mustard
½ teaspoon celery seeds
salt and freshly ground black pepper
3 spring onions (scallions), sliced thinly
- Half fill a large saucepan with water; add potatoes and bring to a boil. Reduce heat to a simmer, cook 10 to 12 minutes or until just tender. Drain.
- Place warm potatoes in a large serving bowl; add vinegar and toss to combine. Add eggs, red onion, celery, pickles and parsley; toss gently.
- Combine mayonnaise, mustard and celery seeds in a small bowl. Add salt and pepper to taste. Stir gently into salad. Top with spring onions.
Per serving: 430 calories, 12 g protein, 24 g total fat, 4 g saturated fat, 178 mg cholesterol, 43 g carbohydrate, 6 g fibre.
Imported on 2011-01-20 20:26:46 — Original ID:1005