Red Potato and Egg Salad

This tangy salad is ideal for picnics and barbecues.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 pound / 500 g	baby new red potatoes, halved
1 tbsp / 15 ml	white wine vinegar
1 tsp / 5 ml	honey-Dijon mustard
1 tsp / 5 ml	chopped fresh thyme or rosemary (or 1/4 tsp/1 mL dried)
1/4 tsp / 1 ml	each salt and pepper
1/4 cup / 50 ml	extra virgin olive oil
2 pouch	EGGS2go! Omega 3 Hard Boiled Snack Pack
2 cup / 500 ml	baby spinach leaves or watercress

Place potatoes in saucepan and cover with cold water. Bring to boil, cover, and simmer over low heat 10-15 minutes or until fork tender. Drain and cool under cold running water. Drain well.
Whisk vinegar with mustard, thyme, salt and pepper in large bowl. Drizzle in oil slowly, whisking until well blended and slightly thickened. Add potatoes.
Cut eggs into quarters and add to bowl. Add spinach and toss to combine. Serve immediately.

This recipe was made with:

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

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