
Mayonnaise-Free Potato and Egg Salad
Skip the mayonnaise and enjoy this flavorful salad at your next picnic or family gathering. This recipe is from Organic Runner Mom, a member of The Good Eggs ambassador program.
Ingredients
Ingredients
- 1.5 pounds Mixture of Red and White Baby potatoes
- ½ cup chopped celery
- 6 Pete and Gerry’s Organic Hard Boiled Eggs, quartered
Ingredients for the dressing
- 3 oz. Organic Extra Virgin Olive Oil
- 1 oz. Organic Red Wine Vinegar
- Salt and Pepper
- Organic Stone Ground Mustard
Directions
- Depending on the size of potatoes, halve or quarter them
- Place potatoes in boiling pot of salted water, boil until tender
- While potatoes are boiling, prepare the mustard vinaigrette
- Drain potatoes and place in a bowl. While still warm, dress the potatoes with the mustard vinaigrette and mix together
- Add salt, pepper, and chopped parsley to taste