Ingredients for Kristina's Potato Salad
- 2 lbs Yukon Gold potatoes
- Hard Boiled Eggs
- Tomatoes
- Sweet Pepper
- Scallions
- Cucumber
- Fresh Parsley
- Alfalfa Sprout
- Cashews
- Roasted Sunflower Seeds
- Carrot
- 1 cup finely chopped celery
- Radish
- Fresh Peas
- 1 cup mayonnaise
- Salt And Pepper
- Tamari
- Cider Vinegar
- Dry Mustard
- Tarragon
- Prepared Horseradish
- Fresh Spinach
- Olive
- Lemon Wedge
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How to Make Kristina's Potato Salad
- Boil 2 lbs Yukon Gold potatoes until tender. Peel and dice into ½-inch cubes.
- While potatoes cook, hard-boil 6 large eggs. Peel and chop.
- In a large bowl, combine the diced potatoes, chopped eggs, 1 cup finely chopped celery, ½ cup finely chopped red onion, ½ cup frozen peas (thawed), and ½ cup chopped fresh dill.
- In a separate bowl, whisk together 1 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons white wine vinegar, 1 tablespoon prepared horseradish, 1 teaspoon salt, and ½ teaspoon black pepper.
- Gently fold the mayonnaise mixture into the potato mixture until well combined.
- Cover and chill for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- (Optional) Serve on a bed of fresh spinach, garnished with Kalamata olives and lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
29g
Fat
17g
Carbs
18g
