- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 162.3
- Total Fat: 6.5 g
- Cholesterol: 51.5 mg
- Sodium: 247.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 10.2 g
- Protein: 2.0 g
Unbelievable Light & Creamy Potato SaladSubmitted by: SHEHEATHIE
IntroductionYou'll be amazed how creamy this potato salad is with just over 1 cup of mayo. The extra moisture from obliterating the veggies makes it possible, and also makes a very satisfying dressing! Every time I make this for a party it disappears, and no one even knows it's good for them. Shhhhhhh. You'll be amazed how creamy this potato salad is with just over 1 cup of mayo. The extra moisture from obliterating the veggies makes it possible, and also makes a very satisfying dressing! Every time I make this for a party it disappears, and no one even knows it's good for them. Shhhhhhh.
5 lbs redskin potatoes in large chunks
5 large eggs
2 large stalks celery
1 large Claussen dill pickle
Juice from 1 lemon
1/2 medium white onion
1 and 1/4 cup light mayo
1/4 cup dijon mustard
Salt, pepper, and celery salt to taste
* If you don't like pickles, you won't like this recipe. You'd be amazed how much delightful pickley flavor can come from a single pickle.
* Please, I beg you, use refrigerated pickles for this recipe! The ugly, yellow-green, heat-treated, shelf-stable pickles will certainly ruin the flavor. They are just not as good!
* Check out that fiber content! Yowza! Be sure to leave the skins on your taters to reap all the benefits.
2. While potatoes and eggs cook, cut celery, pickle, and onion into large chunks. Add to powerful blender or food processor. Add lemon juice. Blend into a fine puree, nearly the consistency of a smoothie. It will look disgusting, but bear with me. We're going somewhere good.
3. At 12 minutes, remove eggs from pot gently with a slotted spoon or spider. Place in ice bath or run under cold water.
3. Allow potatoes to cook 3 minutes more, or until fork-tender. Drain.
4. While potatoes and eggs cool, add mayo and mustard into a large bowl. Add green veggie puree on top, and stir well to combine. Add salt, pepper, and celery salt to taste. Remember how much potato is going in - you may want to add more salt than you think you should.
5. When eggs and potatoes are cool enough to touch, peel eggs and chop. Chop potatoes into smaller chunks. Add both into dressing mix, and stir/fold until potatoes and eggs are coated with dressing.
6. Cover bowl with lid or plastic wrap, and let chill in the fridge. Best if you can make it the day before!
Serving Size: Makes about 20 3/4 cup servings