Red Potato Salad with Minced Vegetables, Hard Boiled Eggs & Old Bay Seasoning

Memorial Day weekend is here! If you are attending or giving a pot luck picnic with everyone contributing a dish, this is always a great one to bring.

Potato salad is served cold so you can make it ahead of time. It goes well with grilled meats and fish and everybody loves it!

I like to put a heathy spin on it by adding lots of crunchy minced vegetables and a light dijon vinaigrette dressing rather than lots of heavy mayonnaise. I also put lots of chopped hard boiled eggs in it to add extra protein. It really is like a main dish for a vegetarian when it is made this way.

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Potato Salad Ingredients:

(this serves four – double or triple it for a large crowd)

8 – 10 small red potatoes (boiled until a knife pierces easily)

4 – 5 hard boiled eggs  (google the best way)

1 carrot minced

1/4 – 1/3 cup of thinly sliced red onion

1/4 – 1/3 cup of minced radishes

1/4 – 1/3 cup of chopped parsley

2 TB. of chopped chives

The Dressing:

1/4 cup of olive oil

3 – 4 TB. of apple cider vinegar

2 – 3 TB. of dijon mustard

1 – 3 TB. of mayonnaise   (if desired)

2 TB. of capers

2 teaspoons of Old Bay Seasoning

a sprinkling of smoked paprika

fresh ground salt & pepper to taste

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Place ingredients in a large bowl

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Pour the dressing over everything and gently toss it altogether.

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Sprinkle the top with extra Bay seasoning, paprika and salt & pepper. Garnish with extra parsley & chives.

Enjoy, and have a great Memorial Day weekend!



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