Monday, September 22, 2014

Monday’s Bread Bowl: Veggie Loaded Potato Salad

Carrots and Broccoli round it out

There’s more color to this potato salad that’s a lighter spin on our original recipe.

What you will need:

1 large bowl w/ lid
1 large wooden spoon
1 large mixing bowl
4 or 5 medium to large potatoes, boiled, peeled, and chopped
3 carrots, diced small
4 hard-boiled eggs, crumbled
2 broccoli crowns, diced small
3 tablespoons light mayonnaise
1 tablespoon sour cream
Sprinkle of garlic powder
Salt to taste
Pinch of black pepper

Preparations and Directions:

Combine potatoes, broccoli, carrots, eggs, mayo, sour cream, pepper, garlic powder, and salt in mixing bowl.  Toss well.  Pour salad into bowl.  Cover with lid.  Place salad in fridge for at least 3 hours.  Serve chilled.       

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