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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 180.0
  • Total Fat: 2.0 g
  • Cholesterol: 38.0 mg
  • Sodium: 699.9 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.6 g

View full nutritional breakdown of Mom's Potato Salad, Modified calories by ingredient
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Mom's Potato Salad, Modified

Submitted by: SHELLE13

Introduction

My mom makes the best potato salad, but it's not very healthy. She uses a full jar of full fat mayo. I've modified the recipe, but you will need to taste as you go.... My mom makes the best potato salad, but it's not very healthy. She uses a full jar of full fat mayo. I've modified the recipe, but you will need to taste as you go....
Number of Servings: 10

Ingredients

    Whole Peeled Hard Boiled Eggs (1 egg), 2 serving
    Scallions, raw, 4 medium (4-1/8" long)
    Kraft Mayo Fat Free mayo Dressing, 32 tbsp
    *Grey Poupon Dijon Mustard, 12 tsp
    Black Olives, 20 jumbo
    Celery, raw, 1 cup, diced
    Parsley, 2 tbsp
    *Lemon Juice, 3 wedge yields
    *Russet Potato (Raw, Peeled) 1 potato, 10 serving

Tips

Add any other veggies you would like. You can also add pickles (dill or sweet), other veggies or herbs to change the flavor. Can also try with red potatoes and rosemary!


Directions

Hard-boil eggs, set aside to cool. When cooled, peel and chop.

Boil peeled potatoes in salted water until fork goes thru without resistance. Let cool.

In the mean time, clean and chop scallions, olives (half or quarters), celery, and parsley.

When every thing is prepped, stir together mayo, mustard and fresh herbs. Add rest of veggies, including potatoes. Stir together, add chopped eggs last. If it needs acid, add some of the lemon juice to taste. Salt and pepper to taste.

Serving Size: Varies depending on how big potatoes chunks are...approx 3/4c

Number of Servings: 10

Recipe submitted by SparkPeople user SHELLE13.






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