Red White Blue Potato Egg Salad
Red White Blue Potato Egg Salad is a creamy, tangy salad that can be made ahead of time. The perfect side to any cookout and perfect for enjoying while you celebrate the 4th of July. Quick, easy, gluten free, paleo friendly and with a bit of protein, makes this a healthier choice to the traditional potato salad.
Servings: 4
Ingredients
Potato Egg Salad:
- 1½ pounds new or fingerling potato medley washed
- 2 large eggs boiled and peeled
- 1 teaspoon Kosher salt
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoons chopped fresh chives
Dressing:
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoons whole grain mustard
- 1 teaspoon honey
- 1 tablespoon minced garlic {1 garlic clove}
- 1/4 cup extra virgin olive oil
Instructions
- Fill a large stockpot with 1” of water and potatoes. Place over high heat and bring water to a slow boil. Once water starts to bubble, lower heat to low, cover pot and cook potatoes for 15 minutes or until potatoes are easily poked through with a fork.
- Meanwhile add dressing ingredients to a small bowl and whisk. Set aside.
- Remove potatoes from pan and cut into bite size pieces and place into serving bowl.
- Coarsely chop eggs, add to potatoes along with red pepper flakes, salt, pepper, parsley, and chives.
- Drizzle dressing over top and gently toss together. Serve immediately or store in the refrigerator until ready to serve.
Notes
Store covered in refrigerator.