Summer Potato Salad
Meal: 84 cal Protein: 5 g Carbs: 13 g Fat: 2 g
Serving size 6 84 cal Protein: 5 g Carbs: 13 g Fat: 2 g
Ingredients
- Potatoes , diced
- Chicken Bone Broth
- Lemon Juice
- Eggs boiled, peeled and diced
- Beets , diced
- Celery , diced
- Green Onions , sliced
- 1 Lemon Zest
- 1 Lime Zest
- Creamy Summer Dressing
- Sea Salt & Pepper
Directions
- Place potatoes in saucepan over medium heat and cover with chicken broth. Bring to a boil, reduce to simmer, and cook until fork tender (10ish minutes – depends upon size of potatoes).
- Drain potatoes. Add juice and toss. Add to salad bowl and set aside.
- Place eggs in saucepan over medium heat and cover with water. Bring to a boil, reduce to a simmer, and cook for 7-10 minutes (depends upon desired consistency of the yolk).
- Drain in colander and cover with ice. Let stand 10 minutes, then peel and dice. Add to salad bowl.
- Add Beets, Celery, Green Onions, and Zest to the salad bowl. Toss entire salad with dressing. Adjust seasoning if needed and serve.
- I took a short cut and bought cooked Beets from the produce section. You can purchase these or pickled beets – both are great options.
- Or you can purchase raw beets and roast or boil them before adding to the salad. Another short cut is to purchase already boiled and peeled eggs.
