California Potato Salad


  • 3 tablespoons mayonnaise, or as needed
  • 2 tablespoons rice vinegar, or to taste
  • 1 tablespoon Dijon mustard
  • ½ cup herb seasoned croutons
  • ½ cup shaved fresh Parmesan cheese
  • 4 cloves garlic, minced
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • + 2 more ingredients
    • 4 eggs
    • 4 potatoes, peeled and cubed

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool. 2. Place the eggs into a saucepan in a single layer and fill with wat...

View full recipe at SpringPad


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