Place blue and white potatoes in a large stockpot and cover with lightly salted cold water. Place over medium-high heat. Once water begins to boil, continue cooking potatoes for 20 more minutes, or until tender; drain. When cool enough to handle, quarter potatoes; set aside.
Servings and Ingredients
|1 bag(s) (1-1/2-lbs.) mini blue potatoes, scrubbed|
|1 bag(s) (1-1/2-lbs.) mini white potatoes, scrubbed|
|2 large hard-boiled eggs|
|1 ½ c. Hy-Vee mayonnaise|
|1 lime, juiced|
|4 clove(s) garlic, minced|
|⅓ c. fresh cilantro, chopped and divided|
|Freshly cracked black pepper|
|1 large orange bell pepper, seeded and finely chopped|
|½ c. celery, finely chopped|
|½ c. red onion, finely chopped|
Things To Grab
- Large stockpot
- Large bowl
For dressing, separate hard-boiled egg whites and yolks. Grate egg whites and combine with mayonnaise, lime juice, garlic, and half the cilantro. Season with freshly cracked black pepper.
Toss together cooked potatoes, dressing, orange bell pepper, celery, and red onion. Season with salt and black pepper. Garnish potato salad with remaining parsley and crumbled hard-boiled egg yolks.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 21g
- Protein: 4g