Ingredients
For the salad
- 1 1/2 pounds red and white baby potatoes
- 1/2 cup celery, chopped
- 6 Pete & Gerry's eggs|recipes/hard boiled and quartered
For the dressing
- 6 tablespoons exra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons stone ground mustard
- Salt and freshly ground black pepper to taste
- Chopped parsley to taste
Servings: 4
Amount Per Serving
- Calories 500
- Fat Cal. 300
- Total Fat 33g (51% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 280mg (93% DV)
- Sodium 560mg (23% DV)
- Total Carb. 34g (11% DV)
- Fiber 1g (4% DV)
- Sugars 1g
- Protein 16g
- Vitamin A (10% DV)
- Vitamin C (2% DV)
- Calcium (8% DV)
- Iron (15% DV)
- Vitamin D (15% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Yield: 3-4 servings
Ingredients
For the salad
- 1 1/2 pounds red and white baby potatoes
- 1/2 cup celery, chopped
- 6 Pete & Gerry's eggs|recipes/hard boiled and quartered
For the dressing
- 6 tablespoons exra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons stone ground mustard
- Salt and freshly ground black pepper to taste
- Chopped parsley to taste
Servings: 4
Amount Per Serving
- Calories 500
- Fat Cal. 300
- Total Fat 33g (51% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 280mg (93% DV)
- Sodium 560mg (23% DV)
- Total Carb. 34g (11% DV)
- Fiber 1g (4% DV)
- Sugars 1g
- Protein 16g
- Vitamin A (10% DV)
- Vitamin C (2% DV)
- Calcium (8% DV)
- Iron (15% DV)
- Vitamin D (15% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Skip the mayonnaise and enjoy this spruced up egg salad at your next picnic or family gathering. It's light, yet full of flavor thanks to the homemade mustard dressing that coats the tender red and white potatoes to perfection. This dish can be served chilled or warm and is guaranteed to be a hit either way!
To make the salad
- Bring a large pot of salted water to a boil.
- Depending on the size of your potatoes, halve or quarter them. Carefully drop into pot and boil until tender.
- Once potatoes are cooked, drain and place in a large bowl with the celery and hard boiled eggs.
To make the dressing
- Add all dressing ingredients except parsley to a small bowl and stir until combined.
- While the potatoes are still warm, pour the dressing over and toss until potatoes are well coated. Taste for seasoning and adjust if necessary. Garnish with parsley to taste.
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