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Healthy New England Potato Salad

This potato salad is satisfying and filling- packed with veggies and only a light amount of mayo.
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Prep Time 30 mins
Cook Time 10 mins
Servings 6 People

Ingredients
  

  • 3 Lbs Red Potatoes, chopped into one inch cubes
  • 4-5 Pickle spears, diced
  • 2-3 Stalks Celery, diced
  • 1/4 Cup Red Onion, diced
  • 2-3 Carrots, grated and then chopped
  • 1/4 Cup Mayonnaise
  • 1 Large Handful Fresh Dill
  • 1 Large Handful Fresh Parsley
  • Salt + Pepper

Instructions
 

  • Blanch the potatoes by boiling them about 7-10 minutes (until just tender, but don't overcook them so they fall apart) and immediately rinse with cold water or plunge into a pot of cold water after straining. Allow them to cool.
  • Meanwhile, prepare the additional vegetables as listed above. Most of these vegetables are diced. For the carrots, grate them with a cheese grater or food processor, and then roughly chop into smaller pieces.
  • Chop the fresh dill and parsley, and set aside.
  • Once the potatoes have cooled to at least room temperature, combine all of vegetables and herbs in a large mixing bowl. Add the mayonnaise and mix well to coat everything lightly with mayo.
  • Add salt and pepper to taste (I start with approximately 2-3 tsp salt, and several good shakes of pepper)
  • Serve immediately, or store in the fridge for up to 5 days.