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Red Potato Salad https://www.metro.ca/userfiles/image/recipes/salade-pommes-terre-rouges-5398.jpg PT12M PT25M PT4H37M
Wash potatoes.Boil whole, unpeeled potatoes for 20 - 25 minutes or until tender.Drain and transfer to a rack or plate.Prick potatoes to let steam out and cool for 5 minutes.Cut unpeeled potatoes into chunks.Put chopped potatoes in a salad bowl.Combine hard-boiled eggs, diced celery, pepper, red onion and dill pickle with potatoes.In a small bowl, mix yogurt, mayonnaise and vinegar together.Pour over salad and stir to combine.Refrigerate for 4 hours and serve.
8
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2 1/2 lb (1 kg) medium Quebec red potatoes 4 hard-boiled eggs, chopped 3 celery, diced 1/2 cups (125 mL) diced red pepper 1/2 cup (125 mL) diced red onion 1/2 cup (125 mL) diced dill pickles 1/2 cup (125 mL) light plain yogurt 1/4 cup (60 mL) light mayonnaise 2 Tbsp. (30 mL) vinegar
Red Potato Salad

Red Potato Salad

Rate this recipe
2 Votes
  • Gluten-free
8
servings
0:12
Preparation
0:25
COOKING
4:37
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2 1/2 lb
    (1 kg)
    medium Quebec red potatoes
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    PRODUCT OF U.S.A., EXTRA FANCY GRADE, 1.29/lb, 2.84/ kg SWEET POTATOES PRODUCT OF U.S.A., 1.29/lb, 2.84/kg SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE OR PRODUCT OF MEXICO, NO. 1 GRADE, 1.29 EA.


    RUSSET POTATOES

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    5 lb, PRODUCT OF CANADA


    ORGANIC MINI SWEET PEPPERS

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    $3.99 ea.

    227 g, PRODUCT OF MEXICO THE LITTLE POTATO COMPANY ORGANIC CREAMER POTATOES 1.5 lb PRODUCT OF CANADA


  • 4
    hard-boiled eggs, chopped
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  • 3
    celery, diced
  • 1/2 cups
    (125 mL)
    diced red pepper
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    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


  • 1/2 cup
    (125 mL)
    diced red onion
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  • 1/2 cup
    (125 mL)
    diced dill pickles
  • 1/2 cup
    (125 mL)
    light plain yogurt
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    GENERAL MILLS CEREAL OR LIBERTÉ GREEK YOGOURT

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  • 1/4 cup
    (60 mL)
    light mayonnaise
  • 2 Tbsp.
    (30 mL)
    vinegar
Imprimer ma sélection

Preparation

Wash potatoes.

Boil whole, unpeeled potatoes for 20 - 25 minutes or until tender.

Drain and transfer to a rack or plate.

Prick potatoes to let steam out and cool for 5 minutes.

Cut unpeeled potatoes into chunks.

Put chopped potatoes in a salad bowl.

Combine hard-boiled eggs, diced celery, pepper, red onion and dill pickle with potatoes.

In a small bowl, mix yogurt, mayonnaise and vinegar together.

Pour over salad and stir to combine.

Refrigerate for 4 hours and serve.

Source : Féd. producteurs de pommes de terre du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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