Monday, May 17, 2010

Creamy Potato and Egg Salad

5 large red potatoes
3 hard boiled eggs, sliced in an egg slicer
2 cups of light mayo
1-2 Tbsp. dijon mustard
1 Tbsp. apple cider vinegar
1 celery stalk, chopped thin
2 tsp. fresh chives, chopped
1 shallot, minced
1 tsp. salt
1 tsp. pepper

I slice my potatoes before boiling them and cook for roughly 15 min. or until fork tender. Drain and rinse in cold water. In a small bowl combine mayo, dijon, vinegar, celery, chives, shallot, salt and pepper. Whisk until well blended. In a large mixing bowl combine potatoes, eggs and dressing. Lightly toss to not mash the potatoes. Chill for one hour and serve.