Traditional Potato Salad
- 4 russet potatoes
- 2 sweet potatoes
- 3 eggs
- ½ cup sweet green peas, cooked from frozen or canned
- 2 scallion onions, chopped
- ½ cup gluten-free, casein-free mayonnaise
- 1 tablespoon yellow mustard
- Sea salt and pepper to taste
In a large saucepan, boil water for potatoes and boil until soft. Once soft, remove from heat and cut potatoes into bite-size pieces.
In small pot, cover eggs with cold water and bring to boil. Cover and remove from heat for approximately 10 minutes. Remove from water, cool, and chop.
Place eggs and potatoes in large mixing bowl.
Add remaining 5 ingredients and mix thoroughly.
Salt and pepper to taste at the end.
Refrigerate until served.
YIELDS 8 SERVINGS
Calories: 351 | Fat: 21 g | Protein: 15 g | Fiber: 3 g
Are Sweet Potatoes Really Potatoes?
No! There are more than 100 varieties of edible potatoes but the sweet potato is not one of them! These two root vegetables are completely different! The potato's scientific name is