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Tangy Potato Salad

Tangy Potato Salad
Tangy Potato Salad might be just the side dish you are searching for. This recipe serves 12. One serving contains 275 calories, 6g of protein, and 16g of fat. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up pepper, parsley, dill pickles, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

1
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Ingredients you will need
PotatoPotato
WaterWater
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2
Drain. When cool enough to handle, peel and slice potatoes. Cool completely.
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PotatoPotato
3
Transfer to a large salad bowl. Stir in the onion, eggs, pickles and parsley; set aside.
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ParsleyParsley
PicklesPickles
OnionOnion
EggEgg
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BowlBowl
4
In a small saucepan, heat chicken broth just until warm; remove from the heat. Stir in the mayonnaise, salt, pepper and garlic powder until blended.
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Chicken BrothChicken Broth
Garlic PowderGarlic Powder
MayonnaiseMayonnaise
PepperPepper
SaltSalt
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5
Pour over potato mixture; lightly toss to coat. Cover and chill. Just before serving, gently stir in tomatoes and bacon.
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TomatoTomato
PotatoPotato
BaconBacon

Equipment

DifficultyMedium
Ready In25 m.
Servings12
Health Score5
Dairy FreeGluten Free
DietsGluten FreeDairy FreeWhole 30
Dish TypesSalad
Occasions4th Of JulySummer
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