Potato Salad

Ingredients

• 4 hard-boiled eggs, shelled, whites and yolks carefully separated
• 4 tablespoons dijon-style mustard
• 1 tablespoon sugar
• 2 tablespoons warm water
• 1 cup mayonnaise
• 1 medium bunch parsley, chopped
• 1 small bunch fresh dill, chopped
• 3 medium scallions, thinly sliced
• 6 large waxy potatoes (about 2i pounds), boiled, cooled, peeled and cut into large bite-size chunks

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    622 calories; 33 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 68 grams carbohydrates; 9 grams dietary fiber; 5 grams sugars; 12 grams protein; 139 milligrams cholesterol; 403 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. In a large bowl, smash the yolks with a fork. Add the mustard and combine well. Dissolve the sugar in the warm water, add to the yolks and whisk to combine. Add the mayonnaise and stir well. Add the parsley, dill and scallions and stir well.
2. Coarsely chop the whites and toss with the potatoes. Add to the dressing, toss well and serve.

About 15 minutes