Papa made some changes...more Organic Valley veggies, tangy flavors and a mega crunch!
Place diced potatoes (red or yellow are divine) in large pot. Add water to cover. Boil until potatoes are almost tender (15-20 minutes), then add the chopped broccoli. Continue to boil until desired tenderness... not too mushy. Cool potatoes/broccoli completely. The Organic Valley Omega-3 Eggs must be boiled & cooled as well, yet may be prepared in advance. Peel and chop eggs into large bowl with the prepared potatoes and broccoli combo.
Add the slivered almonds, green onions, celery, red bell pepper, fresh parsley, and garlic to the mix.
In a medium mixing bowl, create the dressing using 1-2 Cascadian Farms Baby Dill Pickles, Cascadian Farms Sweet Pickle Relish, your favorite mayo, Organic Valley Lowfat Sour Cream, Annie's Honey Mustard and seasonings. Adjust spices as desired. Mix well and add to large bowl of prepared veggies.
Cover and chill for at least 1 hour prior to service.
Serve with freshly grillled Organic Valley meat, a big green salad, and Papa's favorite drink (smoothie or micro-brew?...hmmm).
Kids in the Kitchen:
Keep the big kids busy with the veggie chop-a-thon! The wee ones can peel and "chop" the Organic Valley Omega-3 Eggs and mix up the dressing!
Papa Powered Potato Salad tastes best after chillin' in the fridge for awhile...patience is a virtue.