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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 61.1
  • Total Fat: 0.6 g
  • Cholesterol: 2.1 mg
  • Sodium: 389.9 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.2 g

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

Submitted by: JEWELSRICH

Introduction

A low-fat, mustard & mayo potato salad without hard-boiled eggs. It probably could use some sweet yellow onions OR green onions but my husband forbids the use of onions! I hope you enjoy it! A low-fat, mustard & mayo potato salad without hard-boiled eggs. It probably could use some sweet yellow onions OR green onions but my husband forbids the use of onions! I hope you enjoy it!
Number of Servings: 12

Ingredients

    3 medium russett potatoes
    1/4 c. finely chopped green bell pepper
    1/4 c. finely chopped red bell pepper
    1 c. Kraft Free Mayonnaise
    1 T. French's Yellow Mustard
    1 T. apple cider vinegar
    2 T. dill pickle relish or chopped dill pickle
    1 tsp. salt
    1/4-1/2 tsp. white pepper

Directions

1. While waiting for the water to boil for the potatoes, scrub and/or peel the potatoes (I left skins on and they turned out fine). Cube the potatoes into smaller than 1 inch cubes. Add potatoes to water and wait for it to boil. Boil for about 15 min. or until potatoes are soft.

2. While potatoes are boiling, finely chop the red and green bell peppers. Set aside.

3. In a bowl, combine mayo, mustard, vinegar, pickle, salt and pepper. Add the chopped bell peppers. If onions are desired, finely chop them and add them to the mixture.

4. After the potatoes are soft, drain the potatoes in a collander so they can cool and take about 1/2 - 3/4 cup of the potatoes and mash them in a small bowl. Add this small amount of mashed potatoes to the mayo mixture to give it some more texture and consistency. You can omit this step if you prefer.

5. Pour the cooled potatoes (they can still be a bit warm) into a glass bowl or container and pour the mayo mixture on top. Toss or gently fold the potatoes and mayo mixture until the potatoes are evenly coated.

6. Serve immediately, if desired, or refrigerate and serve later. The vinegar in the recipe may react with plastic containers so choose a glass container when you can.

7. Makes about 12 half-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user JEWELSRICH.






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