Potato Salad with Egg

Ingredients

Serves

Conversion

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2 lb red baby potatoes (with peel), larger potatoes halved or quartered

water

1 tsp salt

1/4 cup shaved fresh Parmesan cheese

1/4 cup red onion, finely chopped

4 egg hard-cooked eggs, cut into 1/3 inch (1 cm) slices

3 tbsp fresh parsley, chopped

Lemon Sour Cream Dressing:

3 tbsp olive oil

1 tbsp lemon juice

1 tbsp sour cream

1 tbsp Dijon mustard

2 tsp liquid honey

1 garlic clove, minced or 1/4 tsp powder

1/4 tsp salt

to taste pepper

Amount Per Serving

197 Calories

Protein

Fat

9.3g

Carbohydrate

22g

Cook potatoes in water and salt in large saucepan until tender. Drain well and cool completely. Transfer to a large bowl and add next four ingredients and toss.

Lemon Sour Cream Dressing:

Combine all 8 ingredients in jar with tight fitting lid to make 1/2 cup (125 ml) dressing. Shake well and drizzle over potato mixture then toss.