This deluxe potato salad makes a filling, satisfying, warm dinner. You can load it up with healthy veggies and make it a very well-rounded meal.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: American
Author: Valerie Mates
Ingredients
3eggs
2-3poundspotatoesabout 8-10 medium potatoes -- Yukon Gold are great here
1batchBeannaise - a quick homemade mayo replacer -- see notes for link -- or use 1/2 cup of mayonnaise -- but this recipe tastes much better and is healthier with Beannaise, so I recommend it!
1medium stalk celerychopped (about 1/2 cup)
1-2red bell pepperschopped
Optional: 1 cup cashews
Optional: cut-up tofu dogs
Optional: quartered artichoke hearts
Optional: asparagus cut into 1 inch pieces
Optional: olive slices
Optional: cabbagechopped small (uncooked is fine)
Optional: spinach
Optional: summer squash / zucchini
Optional: spicesherbs, fresh parsley, dill weed!
Optional: chopped pickles
Instructions
Put eggs in a pot of cold water. Heat to boiling; lower heat. Simmer for 15 minutes. Pour out the water, add ice cubes and cold running water. Peel the eggs. Chop them, or slice them twice with an egg slicer, slicing in two different directions.
While the eggs are cooking, chop the potatoes into half-inch cubes. Put in a pot. Add enough cold water to cover the potatoes. Heat to boiling. Boil 10 to 12 minutes, until the potatoes pierce easily with a fork. Drain.
While the potatoes are boiling, make the beannaise.
Put all of the ingredients into a big bowl. Stir thoroughly.
Serve right away, or chill it for several hours before serving.