Potato Salad Supreme

Name: Potato Salad Supreme
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 8 white potatoes; 4 celery ribs; 2 carrots; 4 garlic cloves; 1 tablespoon olive oil; 1 red pepper; 2 green zucchini (small); 2 yellow zucchini (small); 1 cup pickle; 1 tablespoon mustard; 1/2 cup mayonnaise; 2 tablespoons Italian dressing; 1 teaspoon salt; 1/2 teaspoon pepper; 6 hard-boiled eggs; 1 teaspoon paprika

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Recipe by DayJahView

Adding to the basic ingredients of any salad recipe can easily enhance the nutritional values and personalize the recipe with the inclusion of your own organic vegetables and herbs. I try to do this whenever possible all the while committing to as low of fat content as possible (by purchasing fat-free foods whenever possible) yet retaining exceptional taste. Enjoy!

READY IN: 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

8

white potatoes
4

celery ribs
2

carrots
4

garlic cloves
1

tablespoon olive oil
1

red pepper
2

green zucchini (small)
2

yellow zucchini (small)
1

cup pickle
1

tablespoon mustard
¹⁄₂

cup mayonnaise
2

tablespoons Italian dressing
1

teaspoon salt
¹⁄₂

teaspoon pepper
6

hard-boiled eggs
1

teaspoon paprika

DIRECTIONS

Hard boil eggs and place in cold water prior to removing shells. Peel cut and boil potatoes for 15 minutes or until done. Drain and let cool. Dice celery, shred carrots and slice garlic very thin. Saute for three minutes, add pepper, saute 2 minutes more. Cool. Cut zucchini in half lengthwise and slice into 1/4 inch thick pieces. Chop pickles and toss in large bowl with all vegetables. In small bowl combine mustard, mayo, dressing and seasoning. Toss with vegetables coating completely. Peel and slice eggs. Transfer salad to serving dish, arrange eggs on top and sprinkle with paprika. Enjoy!

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