rinse the potatoes, then place in a pot and cover in water, bring to a boil and boil 15-20 minutes or until fork tender, but not falling apart
drain the potatoes, then toss in a large mixing bowl with the vinegar to coat and set aside to cool fully to room temp- 20 minutes or so
In a separate bowl whisk together dressing ingredients
Once potatoes have cooled, add the remaining salad ingredients to the bowl, then fold in the dressing to fully coat. Adjust seasoning as needed, refrigerate at least 1 hour before serving.
Nutrition
Nutrition Facts
Potato Egg Salad
Amount per Serving
Calories
261
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
4
g
Cholesterol
123
mg
41
%
Sodium
774
mg
34
%
Potassium
703
mg
20
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
386
IU
8
%
Vitamin C
27
mg
33
%
Calcium
80
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.