Potato Salad

Potato Salad

SERVES 1


This is a quick, traditional potato salad that is so easy to make!
White, red, or Yukon gold potatoes are all good choices for this recipe
(Russet potatoes are not a great choice because they may fall apart).
I don’t peel my potato, but you can if you prefer. Please be sure to read
the label to ensure your choice of Italian salad dressing is gluten-free.

1 medium white or red potato (6 ounces; 170 grams)
1½ teaspoons finely chopped onion
1½ tablespoons mayonnaise
sprinkle of salt and pepper
1 tablespoon Italian salad dressing
½ hard-boiled egg, chopped (optional)
pinch of parsley (for color)

1. Wash potato and pierce several times with a fork (to allow steam to escape).
2. Microwave on high for 2½ minutes, or until potato is tender.
3. Carefully peel potato, if desired, and cut into small cubes.
4. Add remaining ingredients and mix well, but gently.
5. Refrigerate until ready to serve.