potato saladPotato Salad

Delicious potato salad that is easy to prepare and gluten free

The beauty of this potato salad is that you can make it ahead, cover it, and refrigerate it until
serving time. It’s hearty enough to serve as a main entrée and is the perfect choice for picnics.
 Potato Salad (4 servings)
 Potato Salad Ingredients
  • 16 small white gourmet potatoes or small red skinned potatoes
    4 eggs
    2 cups frozen, cut green beans
    2 green onions, sliced thin
    4 Roma tomatoes, sliced
    12 pitted black olives
    1 teaspoon brown mustard
    1⁄4 teaspoon garlic powder
    1⁄4 teaspoon salt
    1⁄4 teaspoon pepper
    2 teaspoons dried parsley flakes
    1⁄2 teaspoon Italian seasoning
    2 tablespoons cider vinegar
    1⁄4 cup olive oil
    gluten free croutons
Potato Salad Nutritional Information (Per Portion

 

 

Energy          - 570 Kcals
Fat, Total      - 28 g
saturated fat   - 5g
Protein           -  15
Carbohydrate - 68 g
Fiber              - 10
 

 

 
 Potato Salad Preparation Method

1. To prepare potato salad , Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil for 20 minutes or until potatoes are just fork tender. Rinse in cold water to cool them down. When cool, slide off the skins and discard skins.

2 Place eggs in a small saucepan. Cover with water and bring to a boil. Boil for 11 minutes
and then remove eggs to a colander and rinse well with cold water. When cool enough to handle, peel eggs, discarding shells. Quarter eggs and set aside.

3 Place the beans in a medium saucepan and cover them with water. Bring the beans to a
boil and cook them until they’re fork tender; rinse the beans in cold water and then
drain them. Place the beans in a large bowl.

4 Peel the potatoes and then quarter them; add them to the beans. Peel the eggs and quarter them; set the eggs aside. Add the green onions, tomatoes, and olives to the bowl.

5 In a small bowl, whisk together the mustard, garlic powder, salt, pepper, parsley flakes, Italian seasoning, vinegar, and oil; pour the dressing over the potato mixture and gently blend to distribute the dressing evenly. Cover the potato salad and refrigerate it for 2 hours.

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