Berry Delicious Potato Salad
Ingredients
- 2 lbs medium yellow-fleshed potatoes
- 2 hard cooked eggs peeled
- 1/2 cup mayonnaise
- 1/3 cup 35% whipping cream
- 1/4 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 4 green onions green parts only, thinly sliced
- 1/4 cup fresh mint , loosely packed and thinly sliced
- Salt
- 2 cups mixed berries (such as, blueberries, strawberries, blackberries, raspberries)
- 1 cup firmly packed baby arugula leaves stems removed
- 1 tbsp balsamic vinegar
Instructions
- Scrub potatoes and dice into ¾-inch (2 cm) pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly.
- Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions, and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.
- To serve, in a medium bowl toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.
Notes
Recipe from Chef Michael Allemeier