Preparation Time:
- 30 min
Ingredients:
- 1 kg of red potatoes
- 200g of mayonnaise
- 100g of sour cream
- 2 tablespoons of Dijon mustard
- 1 teaspoon of celery salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- 4 green onions, chopped
- 150g of boiled eggs, chopped
- 100g of dill pickles, chopped
- 2 tablespoons of fresh parsley, chopped
Kitchen Tools Needed:
- large pot
- mixing bowl
- whisk
- chef's knife
- cutting board
- serving spoon
Instructions:
- Wash the potatoes thoroughly and cut them into quarters, leaving the skins on.
- Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
- Once cooked, drain the potatoes and let them cool slightly before chopping into bite-sized pieces.
- In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, celery salt, garlic powder, onion powder, and black pepper until smooth.
- Add the chopped potatoes to the mixing bowl and gently fold to combine with the dressing.
- Stir in the green onions, boiled eggs, dill pickles, and parsley until evenly distributed.
- Cover and refrigerate for at least 10 minutes before serving to allow the flavors to meld.
Macros:
- Total Calories: 400kcal
- Carbs: 40g
- Proteins: 12g
- Fats: 25g
Tags:
Salads