Healthy 4th of July BBQ Recipe–Mayo Free Potato Egg Salad
*Disclaimer: This post os sponsored Pete and Gerry’s Organic Eggs (our family business) and I am also one of their Good Eggs brand ambassadors. This is my recipe and obviously my love for this company runs deep for it is all in the family.
The lupines are blooming in New Hampshire and the warm summer air has finally moved in. At our house that means it’s time for summer barbeque season. Summer nights on the patio with the smell of the grill are some of my favorites. The sun sets late in the evening with lingering laughter of friends and children hanging in the air. There is nothing better than fixing a feast with summer vegetables from the garden and fresh local ingredients.
A healthy summer accompaniment to your backyard barbeque is a great potato salad. Keep it light with a mayonnaise free potato salad with Pete and Gerry’s Organic Hard-Boiled Eggs. Use farm fresh red and white baby potatoes and quarter the organic hardboiled eggs. A nice tangy red wine vinegar and stone ground mustard vinaigrette with fresh parsley tops it off
Ingredients for the dressing
- 3 oz. Organic Extra Virgin Olive Oil
- 1 oz. Organic Red wine Vinegar
- Salt and Pepper
- Organic Stone Ground Mustard
- Whisk until dressing emulsifies and dress to taste
Ingredients for the potato salad
- 1.5 pounds Mixture of Red and White Baby potatoes
- ½ cup chopped celery
- 6 Pete and Gerry’s Organic Hard Boiled Eggs, quartered
To find out more about this recipe . . .
To find out more about how to make this perfect Healthy 4th of July BBQ recipe head on over to Pete and Gerry’s Organic Eggs to the recipes section: Mayo Free Potato and Egg Salad and also to find more great recipes from the other “The Good Eggs Ambassadors!”
What is your favorite healthy 4th of July BBQ side dish? Do you have a favorite potato salad recipe?