Potato Salad

Serves 4

Calories: 240

Carbs: 32 g

Fiber: 3.4 g

1. MIX SAUCE then ADD potatoes and eggs.

SAUCE:

1. 1. • 2 egg yolks, cooked

      • 1.5 T dill pickle juice

      • 45 g mayo

      • 8 g yellow mustard

      • 1 t salt

      • 1 T onion, grated

      • 45 g yogurt

      • 1/4 t pepper

      • 1/2 t honey

      • 1/8 t celery seeds

      • 1/8 t garlic grains

      • 1/16 t cayenne

2. MIX then DRESS the SALAD:

   1. • 700 g yellow new potatoes, cooked 15 minutes, whole

      • 2 egg whites, hard boiled, diced

      • 1 T cherry peppers, seeded and diced

      • 1/4 c pickles, diced

      • 1/2 c celery, chopped

      • 1/4 c olives, chopped

      • 2 T parsley, chopped

3. REFRIGERATE at least 2 hours