SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 105.5
  • Total Fat: 3.0 g
  • Cholesterol: 84.8 mg
  • Sodium: 159.0 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.0 g

View full nutritional breakdown of Best Ever Healthy Potato Salad calories by ingredient
Report Inappropriate Recipe

Best Ever Healthy Potato Salad

Submitted by: TRESSALA

Introduction

Seriously you will never believe this is so healthy! Tastes exactly like the sinful full fat version my mother makes. And its really quick too. Now I have a new go to summer comfort food! Seriously you will never believe this is so healthy! Tastes exactly like the sinful full fat version my mother makes. And its really quick too. Now I have a new go to summer comfort food!
Number of Servings: 10

Ingredients

    30 oz potatoes (about 5-6 medium) scrubbed clean and cubed
    4 eggs (hard boiled)
    1 cup celery diced
    1/2 cup Hellman's Low-fat Mayonnaise Dressing
    1 lemon
    1 tbsp yellow mustard
    1 tbsp sweet relish
    1 shallot diced
    3 tbsp chives minced
    1.5 tsp salt
    .5 tsp black pepper
    1 packet of truvia (or a tsp of sugar)

Directions

First I put the eggs on to cook. The trick to perfect hard boiled eggs is to start the eggs in cold water, bring water to a boil, cover remove from heat and let sit for 15 minutes then run under cold water.

Meanwhile cube your potatoes. Place in a large pot and fill with cold water until potatoes are just covered. Place on medium high heat until water begins to boil. Once the water boils leave on the heat for no more than 6 minutes or the potatoes will become mushy.

Drain potatoes and pop them in the freezer for 3-5 mintues to partially cool them and also keep them from turning brown.

Combine the remaining ingredients in a large bowl, shell and chop your eggs, add them to the bowl, toss in your potatoes and stir until well mixed and everything is nicely coated.

Put in the fridge for at least four hours before serving so the flavors really come together. Or better yet, overnight!

Makes 10 1 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user TRESSALA.






Great Stories from around the Web


Rate This Recipe