Potato salad with eggs (paleo)
Print Category Paleo Thematic No thematic Source The Gourmet Confession Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Click to enlarge Potato salad with eggs
- 5 large yellow fleshed potatoes, cut in 2
- 3 hard boiled eggs, cut into slices
- 6 radishes, sliced
- 4 stalks of celery, minced
- 1 cucumber, chopped
- 1 cup of mayonnaise
- 3 green onions, chopped
- 1 bunch of fresh parsley, finely chopped
- Paprika
- Black pepper
- Himalayan or sea salt
Potato salad with eggs
- 1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into small cubes.
- 2.In a large bowl, combine all ingredients but add the eggs at the end. Add paprika, salt and pepper to taste. Mix well, chill and serve.
Cook commentary
Serves: 8
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
For this recipe you will need a large pot, a strainer and a cutting board.
Notes: You could also add crispy pieces of bacon, black olives or a bit of Dijon mustard for a different twist.
The Gourmet Confession: By Johanne
http://thegourmetconfession.com/potato-salad
No comment