Potatoes with Egg and Lemon Dressing

Ruth Marie Faber

Servings: 10

Ingredients

• salt and pepper to taste
• fresh parsley, chopped
• 1 garlic clove, crushed (optional)
• 1 lemon rind, finely grated
• 1 lemon, juiced
• 1 1/2 cup of light mayonnaise
• 1 small onion, finely chopped
• 8 eggs, hard-cooked and peeled
• new potatoes (10 small)

1. Boil potatoes until tender, about 15 minutes. Drain; let cool.
2. Cube potatoes into large pieces and combine with chopped onion. Roughly chop eggs into small pieces.
3. In a small bowl, combine eggs, mayonnaise, lemon juice, lemon rind, and garlic.
4. Stir the mayonnaise mixture into the potatoes and onions, until coated. Fold in chopped parsley. Serve chilled.