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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