Egg Potato Salad

July 04, 2014

A little yellowish, this potato salad is a perfect side dish as well as fillings for wraps and sandwiches.

2 cups potatoes, peeled and chopped.
¼ cup chopped onion
½ cup chopped apple
1 hard-boiled egg, peeled and chopped
1 tablespoon apple cider vinegar
½ teaspoon Dijon mustard
2 tablespoon mayonnaise

Place the potato in a pot, fill with enough water to cover. Bring to boil and cook for about 20 minutes. Drain and set aside to cool in a large bowl. While the potatoes are cooking, mix apple cider vinegar, Dijon mustard and mayonnaise. Add onion, apple and boiled egg. Pour this mixture into the bowl of potatoes and stir well. Serve immediately or refrigerate for a day to let the flavors blend together.

Nutritions

Calories
128

Sodium
65mg
2% DV

Fat
1g
1% DV

Protein
3g
7% DV

Carbs
26g
8% DV

Fiber
3g
12% DV