Cool Potato Salad

Ingredients

6–8 medium red or yellow potatoes (about 1.2 kg / 2.5 lb)

¾ cup light mayonnaise

1–2 Tbsp Dijon or prepared savoury mustard

1 Tbsp red wine vinegar

1 Tbsp water

½ tsp salt (or to taste)

¼ tsp black pepper

½ tsp smoked paprika

Optional Add-ins:

2 hard-boiled eggs, sliced

¼ cup onion, finely diced

½ cup sweet pepper, finely chopped

½ cup dill pickles, finely chopped

½–1 cup raw carrots, shredded

1 Tbsp fresh dill or parsley (optional)

Method

1. Wash potatoes well and leave skins on

2. Cover with cold water and boil until fork-tender (20–30 minutes).

3. Cut into 1-inch cubes.

4. Cool completely in refrigerator (overnight preferred).

5. Prepare add-ins.

6. Whisk mayonnaise, mustard, vinegar, water, salt, and pepper.

7. Fold dressing gently into potatoes.Add mix-ins and combine evenly.

8. Sprinkle with smoked paprika.

9. Chill 1 hour before serving.

Nutrition Facts

Per 1 cup (250 mL), approx. 8 servings. Values are estimates.

Nutrient Amount % Daily Value

Calories 220

Fat 8 g 11%

Saturated 1 g 5%

Trans 0 g

Carbohydrate 33 g

Fibre 4 g 14%

Sugars 4 g 4%

Protein 6 g

Cholesterol 55 mg

Sodium 380 mg 17%

Potassium 800 mg 23%

Calcium 40 mg 3%

Iron 1.5 mg 8%