This recipe brings new life to potato salad, and it’s prettier too!

Ingredients:

• white potatoes (1 large)
• sweet potatoes (1 medium-large)
• hard boiled eggs (2-3)
• mayo (2-3 tbs) — I use Hain’s Safflower mayo, which is dairy-free.
• brown mustard (1 tbs)
• fresh chives (1 tbs)
• fresh parsley (1 tbs)
• capers (1 tbs)

Directions:

1. Peel potatoes. Cover with water, boil and cook until soft.
2. Drain and set aside to cool.
3. Hard boil eggs. (I place eggs in boiling water, cook for 12 minutes. Remove and immediately place eggs in ice water.)
4. Chop herbs. Put herbs, mustard, mayo, capers in a mixing bowl.
5.  Add potatoes to the herb mixture and mix well.
6. Chop eggs (in quarters or eights), add to mixture and lightly mix.

This is tasty when warm, or after refrigerated. You can easily double or triple this if you’re taking it to a picnic or family reunion.