Light Egg Potato Salad

This is one of my favorite creations yet. I accidentally came across dipping hard boiled eggs in hummus, and that evolved into creating this mouthwatering masterpiece! I happily ate it for a week straight and can't wait for my next batch! The potatoes offer enough carbs to fill you up, the eggs provide protein to keep you full and the vegetables offer a lovely crunch as well as an abundance of vitamins and minerals! I'm all about one dish meals- meaning I like to fit all food groups deliciously into one dish! Carbs, proteins, fats, vitamins, minerals... Look no further- this bowl of yumminess has you covered!

This recipe takes a bit more slaving than the rest of mine but the first bite makes it worth all the efforts... it is seriously delicious!!

Ingredients

Dressing:

  • 3/4 Cup Plain Hummus
  • 1/4 Cup Jalapeno Mustard
  • 2 TBSP Red Wine Vinegar
  • 1 Avocado

Salad:

  • 3 Cucumber Stalks Diced
  • 1/2 English Cucumber Diced
  • 1/2 Cup Green Onions
  • 2 TBSP Minced Garlic
  • 1 TSP Dill
  • 1 TSP Paprika
  • 3 Russet Potatoes
  • 8 Hard Boiled Eggs

Directions

Dressing:

  1. Put all ingredients in blender (I'm a big fan of my trusty Ninja but any blender will do!) and blend until smooth. 

 

Salad: 

  1. Boil the eggs (15 minutes in water or if you eat hard boiled eggs as frequently as our household, it might be time to invest in a hard boiled egg maker!). Simultaneously boil potatoes until you can easily put a knife through them. 
  2. Dice Cucumber, Celery, Green Onions and mix in bowl with minced garlic. 
  3. Once eggs and potatoes are done, cut both into fourths and add to bowl. 
  4. Add Dressing and spices and mix together. 
  5. Chill in fridge