Love potato salad but only want a little bit? This small batch potato salad makes just enough for two with a little left over. Feel free to play around with the vegetables by omitting ones your kids don't like, and adding ones they do. We sometimes like to crumble in some bacon to make it extra special!
Ingredients:
2 unpeeled potatoes, washed and cut into ¾ inch
1/2 cup diced celery
1/2 cup green peas (thawed)
1/4 cup diced sweet red pepper
3 tbsp chopped fresh parsley
2 tbsp chopped sweet pickle
1 green onion, sliced
1 hard cooked egg, diced
1/3 cup light mayonnaise
1 tbsp grainy mustard
1/4 tsp each salt and pepper
Bring a pot of water to a boil. Add the potatoes and cook for about 8-10 minutes, or until they are tender. Drain and cool
In a bowl, stir together the mayonnaise, mustard, pickle, salt and pepper. Set aside.
Gently toss the cooled potatoes, celery, peas, sweet pepper, parsley, egg, and dressing in a large bowl. Chill for about 4 hours. You can make this about 24 hours ahead, if needed.
Serves 2-3
Adapted from Canadian Living
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