Italian Potato Salad

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1 lb. red potatoes cut into chunks

¼ cup Italian salad dressing

1/3 cup mayonnaise

1 ½ teaspoon Dijon mustard

1 hard cooked egg, chopped

4 green onions, sliced

 

Boil potatoes 15 minutes, or just until tender. Do not overcook.

 

Drain. Rinse with cold water to cool. Drain.

 

Mix dressings and mustard.

 

Place potatoes, eggs and onions in a large bowl.

 

Pour dressing over.

 

Mix gently.

 

Refrigerate at least 30 minutes.

 

Makes 4 servings

 

This is just a teeny tiny taste of what you'll find when you open your copy of High Energy Eating -

You never knew healthy eating was this good

 

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