Traditional Potato Salad
Chunky pieces of potatoes in a tangy dressing.
- Prep: 15 min
- Cooking: 10 min
- Refrigeration: 1 h
Ingredients
- 1 1/2 lbs (750 g) red and white small potatoes
- 1 clove garlic
- 1 sprig mint
- Dressing
- 1 cup (250 mL) 35 % cream
- 1/4 cup (60 mL) mayonnaise
- 1/2 cup (125 mL) chopped green onions
- 1 tbsp (15 mL) honey mustard
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
CONE QUEST CONTEST
Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.
Preparation
Cook potatoes in salted water with the garlic and mint about 10 min. Drain, discarding garlic and mint. Allow to cool. Cut them into quarters, place in bowl.
Mix together dressing ingredients. Pour over potatoes. Refrigerate until ready to serve.
Tips
Learn more about
Nutritional information
Per serving| Energy: | 215 Calories |
| Protein: | 2 g |
| Carbohydrate: | 16 g |
| Fat: | 16 g |
| Fibre: | 1 g |
| Sodium: | 529 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 3 % / 33 mg |
| Magnesium: | 8 % |
| Vitamin A: | 12 % |
| Vitamin B6: | 12 % |
| Vitamin C: | 17 % |
