Potato Salad

Potato Salad

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Potato Salad

2 lb (1kg) Yukon Gold or baking potatoes
3 hard-cooked eggs, cut into 6-8 pieces
1 cup (250mL) Bick’s® Mini Crunch'ems - Tangy Dill
½ cup (125mL) mayonnaise
2 tbsp (30mL) Dijon or coarse-grained mustard
1/3 cup (75mL) chopped fresh dill or parsley
4 green onions, thinly sliced
1 tsp (5mL) salt
1. Peel potatoes and cut in half. Place in a large pot of cold salted water and bring to a boil. Cook potatoes 15-20 minutes, or until tender. Drain potatoes and when they are cool enough to handle cut into chunks. Transfer to a large bowl.

2. Add remaining ingredients. Toss gently to combine. Taste and adjust seasoning if necessary. Serve at room temperature.

Preparation Time : 20 minutes
Cooking Time : 20 minutes

Makes: 8 servings

Tip:
1. To make perfect hard boiled eggs, gently place eggs in a saucepan and cover with water. Cover with lid and bring to a boil. Remove from heat and let sit for 14 minutes. Remove eggs and place in a bowl of cold water before peeling (eggs will be easier to peel).
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Potato Salad
 


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