Creamy Potato Salad with Berries and Mint

Name: Creamy Potato Salad with Berries and Mint
Ingredients: 5 medium yellow-fleshed potatoes (about 2 lbs./1 kg); 2 hard cooked eggs, peeled; 1/2 cup mayonnaise; 1/3 cup whipping cream; 1/4 cup sour cream; 2 Tbsp grainy or Dijon mustard; 1 Tbsp lemon juice; 4 green onions, thinly sliced (green parts only); 1/4 cup loosely packed, thinly sliced fresh mint; salt; 2 cups mixed berries (blueberries, strawberries, blackberries, raspberries); 1 cup firmly packed baby arugula leaves, stems removed; 1 Tbsp balsamic vinegar

AuthorJulie

Yields1 Serving

5 medium yellow-fleshed potatoes (about 2 lbs./1 kg)

2 hard cooked eggs, peeled

1/2 cup mayonnaise

1/3 cup whipping cream

1/4 cup sour cream

2 Tbsp grainy or Dijon mustard

1 Tbsp lemon juice

4 green onions, thinly sliced (green parts only)

1/4 cup loosely packed, thinly sliced fresh mint

salt

2 cups mixed berries (blueberries, strawberries, blackberries, raspberries)

1 cup firmly packed baby arugula leaves, stems removed

1 Tbsp balsamic vinegar

Scrub potatoes and dice into 3/4-inch 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.

Categorysalads, vegetables