Potato+Macaroni+Egg Salad
I love potatoes, macaroni, and eggs, but I don't like mayonnaise so I like to make my own version of the classic picnic side dish.
Ingredients
small 1-1/2 lb sack of fingerling/assorted baby potatoes, cut into bite-sized pieces
2 hard boiled eggs, cut into bite-sized pieces
1 cup of pasta (I like 'No Yolks' extra broad egg noodles but any short pasta will do)
2 stalks of celery, diced
1 ball of fresh mozzarella, chopped into bite-sized cubes
1/4 cup chopped sweet onion
2 cloves of garlic, minced
1/2 cup roughly chopped parsley
small 8 oz. container of Greek yogurt
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
My trick for boiling eggs to ensure that the yolk doesn't turn that nasty green: start the eggs in the pot with cold water. Once the water comes to a boil, turn off the heat and set a timer for 8 minutes. Once your timer beeps, drain the eggs and stick them in an ice bath.
Start by washing the potatoes, chopping them up, and boiling them until they're tender (don't forget to salt the water). Check the potatoes by sticking a sharp knife into them. If the knife slides easily in and out of the potato, they're done! If the knife gets stuck, the potato will need more time. If the potato crumbles once stabbed, you'll have to start over. At the same time, get a pot of water boiling to prepare the noodles and get your eggs cooked.
I love the Greek yogurt substitution for mayonnaise. It's thick, creamy, and slightly acidic, which adds a nice kick without the calories. You can always add more vegetables if you want too. Cucumbers, bell peppers, grated carrots - all sound pretty good to me. And a handful of raisins or dried cranberries would add a nice sweetness. Oh! And if you're looking to make this a non-vegetarian dish, some crumbled bacon, strips of prosciutto, or sliced Italian sausage would be really good. Maybe all three?
Bon appetit!
Ingredients
small 1-1/2 lb sack of fingerling/assorted baby potatoes, cut into bite-sized pieces
2 hard boiled eggs, cut into bite-sized pieces
1 cup of pasta (I like 'No Yolks' extra broad egg noodles but any short pasta will do)
2 stalks of celery, diced
1 ball of fresh mozzarella, chopped into bite-sized cubes
1/4 cup chopped sweet onion
2 cloves of garlic, minced
1/2 cup roughly chopped parsley
small 8 oz. container of Greek yogurt
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
My trick for boiling eggs to ensure that the yolk doesn't turn that nasty green: start the eggs in the pot with cold water. Once the water comes to a boil, turn off the heat and set a timer for 8 minutes. Once your timer beeps, drain the eggs and stick them in an ice bath.
Start by washing the potatoes, chopping them up, and boiling them until they're tender (don't forget to salt the water). Check the potatoes by sticking a sharp knife into them. If the knife slides easily in and out of the potato, they're done! If the knife gets stuck, the potato will need more time. If the potato crumbles once stabbed, you'll have to start over. At the same time, get a pot of water boiling to prepare the noodles and get your eggs cooked.
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| rinse the potatoes |
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| chop, cook, and drain |
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| add veggies, parsley, and garlic to a bowl |
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| add the yogurt, salt, and pepper |
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| add the noodles, potatoes, and eggs and stir |
Bon appetit!
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