California Potato Salad

Name: California Potato Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained and chopped; 118 milliliters herb seasoned croutons; 1 Tbsp Dijon mustard; 4 eggs; 4 cloves garlic, minced; 118 milliliters shaved fresh Parmesan cheese; 4 potatoes, peeled and cubed; 2 Tbsps rice vinegar, or to taste

California Potato Salad might be just the side dish you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 368 calories, 17g of protein, and 17g of fat per serving. This recipe serves 4. It will be a hit at your The Fourth Of July event. Head to the store and pick up parmesan cheese, garlic, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain and allow to steam dry for a minute or two. Allow to cool.

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.

Ingredients you will need

Water

Egg

In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.

Ingredients you will need

Artichoke Hearts