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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 183.5
  • Total Fat: 2.6 g
  • Cholesterol: 71.0 mg
  • Sodium: 576.8 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.6 g

View full nutritional breakdown of Potato Salad calories by ingredient
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Potato Salad

Submitted by: AWAHILI
Potato Salad

Introduction

A lighter version of the traditional salad we all love in the summer time. A lighter version of the traditional salad we all love in the summer time.
Number of Servings: 9

Ingredients



    * Potato, Baked, 10 serving (remove)
    * Black Olives, canned (small-extra large), 20 small (remove)
    * Onions, raw, .75 cup, chopped (remove)
    * Celery, raw, .75 cup, diced (remove)
    * *Peppers, sweet, red, fresh, .75 cup, chopped (remove)
    * Kraft Fat Free Miracle Whip, 16 tbsp (remove)
    * Parsley, dried, 2 tbsp (remove)
    * Hard Boiled Egg, 3 large (remove)
    * Salt, 1 tsp (remove)

Directions

Take 10 potatoes and put in mic until cooked. Mine was about 15-20 minutes. Put eggs on stove to hard boil them. Cup up olives, peppers, celery, onions and put in a bowl. Add parsley. When potatoes are cooked leave the skins on and dice them up, toss into the bowl with other ingedients. Do the same with the eggs when they are cooked. Add the miracle whip and gently mix. Add black pepper to taste. Could serve on a bed of lettuce tomake it look pretty and add more veggies.

Number of Servings: 9

Recipe submitted by SparkPeople user AWAHILI.






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