Good Potato Salad, 216cals Per Serve

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 4 medium potatoes, skin on
• 3 green onions (spring onions)
• 2 tablespoons mayonnaise
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1 dash fresh ground black pepper
• 1 tablespoon parsley, fresh chopped
• 1/2 cup fresh peas or 1/2 cup frozen peas
• 1 tablespoon mustard, mild

Recipe

• 1 place the peas in a microwaveable bowl and cook on full power to either defrost the frozen peas or too just cook the fresh peas. set aside.
• 2 wash the potatoes if they are dirty (do not peel them), place in a pan with enough cold water to cover them. bring to the boil and cook for 20 or until a knife goes into them with ease.
• 3 while the potatoes are cooking you can mix the mustard and mayonnaise together in the bowl you will serve the potato salad from.
• 4 chop the fresh parsley into smallish bits and the green onions into slices. mix into the mayo/mustard mixture and add the pepper and peas.
• 5 after you make sure the potatoes are cooked. drain the water from the pan and dry them a little on the turned off cooking ring.
• 6 place the potatoes in the bowl that has the mayo/mustard in it. turning the potatoes over in the mixture and coat the potatoes well. if you find the mustard/mayo is too thick, you can add some or all of the tbsp of milk.
• 7 chill the salad if you like yours chilled. i prefer it warm or at room temperature. only keep at room temperature if you are just about to eat, other wise put in the fridge to chill.
• 8 note: you could add more mayo if you want. i was making this for my sparkpeople lifestyle diet.