Potato and Egg Salad

This potato and egg salad is a side dish to compliment the crispy baked chicken whole legs, in my earlier blog post.

Ingredients: (serves 2)

2 medium potatoes 

1 hard boiled egg (peeled and chopped)

1/2 small onion (peeled and finely chopped)

2 tbsp. mayonnaise

1/2 tsp. sugar

1/4 tsp. parsley flakes

1 1/2 tsp. Classic Dijon mustard (Morehouse)

Dash of salt (to taste)

Dash of black pepper

Methods:

1. Wash potatoes; boil in lightly salted water, drain, cool, peel and cut into 3/4" cubes.
2. In a large bowl, combine potatoes, egg and onion.
3. In a small bowl, combine remaining ingredients.  Pour the ingredients over to the potatoes and stir gently to coat.
4. Cover and refrigerate until ready to serve.  This recipe can be refrigerated overnight, or rather prepare a day in advance.

I adapted this recipe from 'Taste of Home' by Margaret Blomquist, Newfield, New York.