Veggie Potato Salad

Name: Veggie Potato Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons black pepper; 170 grams tuna (optional) or 1 (11 ounce) package chipped beef, chopped (optional) or 1/2 lb ham, chopped (optional); 1 large carrot, grated; 1 stalk celery, finely chopped; 1 dash dry mustard; 59 milliliters fresh chives, cut in 1/2 in lengths; 1 small green pepper, chopped; 3 hard-boiled eggs, chopped; 177 milliliters mayonnaise; 1 medium onion, finely chopped; 1 teaspoons paprika; 6 larges potatoes, peeled and cooked; 2 radishes, finely chopped; 1 teaspoon salt; 59 milliliters vegetable oil

Need a gluten free, dairy free, whole 30, and pescatarian side dish? Veggie Potato Salad could be a tremendous recipe to try. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 507 calories, 18g of protein, and 35g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1 person found this recipe to be scrumptious and satisfying. If you have chives, radishes, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes.