Red Potato Salad
Servings 8
Calories 148kcal
Equipment
- 6 quart pot with lid
- water kettle
- steamer basket
- 2-quart saucepan
- small bowl
- medium bowl
- large serving bowl
Ingredients
- 2 pounds small red potatoes scrubbed clean with skin on
- 2 eggs
- 3 green onions cut into very thin slices
- ¾ cup gluten-free mayonnaise
- 1 teaspoon celery seed
- 1 teaspoon sea salt
- fresh dill for garnish
Instructions
Steam Potatoes
- In the water kettle, bring water to boil. Pour into the pot just until the water touches the bottom of the steamer basket.
- Place the potatoes in the steamer basket in a single layer. Cover and steam for 15 to 20 minutes, or until they are tender. You can test with a bamboo skewer. Potatoes should be cooked all the way through, but not mushy. Remove potatoes from the pot and allow to cool to room temperature.
Cook the Eggs
- While the potatoes cook, place eggs in the 2-quart saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove the pan from heat, cover, and let sit for 10 minutes. Just before the eggs finish the sitting time, add ½ cup of ice and 1 cup of cold water to the medium bowl. Transfer the eggs to ice water bath with slotted spoon and allow to sit 5 minutes.
Sauce
- While the potatoes and eggs cool, stir together the mayonnaise, salt, and celery seed in a small bowl.
Assemble
- Peel the eggs. Cut the potatoes and eggs into small pieces and put into the large serving bowl. Stir in the onions and sauce until it is thoroughly distributed. Garnish with dill leaves and serve. Store covered in the refrigerator for up to two days.
Nutrition
Sodium: 484mg | Calcium: 26mg | Vitamin C: 11mg | Vitamin A: 127IU | Sugar: 2g | Fiber: 2g | Potassium: 550mg | Cholesterol: 44mg | Calories: 148kcal | Saturated Fat: 1g | Fat: 6g | Protein: 4g | Carbohydrates: 20g | Iron: 1mg