Easy Recipe Finder
Recipe Feeder
2 large potatoes, boiled with skin 2
2-3 carrots, boiled with skin 2-3
3 hard boiled eggs 3
2 small sour pickles 2
2 tbsp fresh chopped dill 30 mL
2-3 tbsp mayonnaise (or combination with horseradish sauce) 30-45 mL
1-2 tbsp chopped green onions (optional) 15-30 mL
salt and pepper, to taste
Peel cooled potatoes and carrots.
Cut the first 4 ingredients into cubes.
Mix with the rest of the ingredients, adjust salt and pepper. Serve chilled.
Chef's Note
Wonderful variation of traditional potato salad! Works great with a barbecue, roasted chicken or turkey, or on its own as a lunch meal.
Adding chopped chicken breast or tuna (or even canned salmon!) will turn this salad into a full meal.
To make a lighter coating, use less mayonnaise and add 1-2 tbsp/15-30 mL of your favorite salad dressing.
You can use chopped celery instead of pickles, but they add a great flavor and a zesty kick.
2-3 carrots, boiled with skin 2-3
3 hard boiled eggs 3
2 small sour pickles 2
2 tbsp fresh chopped dill 30 mL
2-3 tbsp mayonnaise (or combination with horseradish sauce) 30-45 mL
1-2 tbsp chopped green onions (optional) 15-30 mL
salt and pepper, to taste
Peel cooled potatoes and carrots.
Cut the first 4 ingredients into cubes.
Mix with the rest of the ingredients, adjust salt and pepper. Serve chilled.
Chef's Note
Wonderful variation of traditional potato salad! Works great with a barbecue, roasted chicken or turkey, or on its own as a lunch meal.
Adding chopped chicken breast or tuna (or even canned salmon!) will turn this salad into a full meal.
To make a lighter coating, use less mayonnaise and add 1-2 tbsp/15-30 mL of your favorite salad dressing.
You can use chopped celery instead of pickles, but they add a great flavor and a zesty kick.
