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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 102.0
  • Total Fat: 3.1 g
  • Cholesterol: 54.9 mg
  • Sodium: 261.2 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.6 g

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

Submitted by: AUBREYJO

Introduction

Made with half the mayo & added yogurt for a zing. My kids love it. Made with half the mayo & added yogurt for a zing. My kids love it.
Number of Servings: 12

Ingredients

    2 pounds of red potatoes, washed, diced and cooked
    1/4 cup Kraft Olive oil Mayo
    1/4 c non-fat, plain yogurt
    1 small can of sliced olives
    2 pickle spears, diced
    1/2 onion, diced
    3 stalks celery, chopped
    3 eggs, boiled and diced
    2 TBS mustard
    2 TBS vinegar**
    salt and pepper to taste

    **I add the vinegar & mustard last. I add it by the TBS full, until it has the right consistency & taste. Yours might need a bit more or less, depending on how you like it.

Directions

boil the eggs & potatoes (in separate pots, ha) until fully cooked. Don't overcook potatoes.
Drain, and put into a bowl and set aside until they stop steaming.
Chop all your veggies and add to the potatoes. Add mayo & yogurt, salt & pepper. Mix well. Add the eggs, making sure to smash up the yolks.
Put in the fridge for at least 2 hours to chill. It is better the next day.

Number of Servings: 12

Recipe submitted by SparkPeople user AUBREYJO.






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