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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 120.6
  • Total Fat: 0.9 g
  • Cholesterol: 2.5 mg
  • Sodium: 248.7 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.3 g

View full nutritional breakdown of A hot day's creamy potato salad calories by ingredient
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A hot day's creamy potato salad

Submitted by: GRIMGOOSE

Introduction

This is one of my favorite potato salads that I've created. One cup serving that's super creamy, loaded with veggies with a bit of a kick from Cayenne pepper (optional). Also with several variations! This is one of my favorite potato salads that I've created. One cup serving that's super creamy, loaded with veggies with a bit of a kick from Cayenne pepper (optional). Also with several variations!
Number of Servings: 4

Ingredients

    fingerling potatoes, 17 ounces
    onions, finely diced, 40 grams (approx. 1/4c)
    celery, finely diced, 40 grams (approx. 1/4c)
    1 clove garlic, freshly crushed
    diced bell peppers, 50 grams (approx. 1/3c)
    asparagus tips, 35 grams (approx 5 stalks)
    spinach, roughly chopped, 20 grams (approx 5-7 leaves)
    95 grams Kraft fat free mayonnaise (approx 6-7 tablespoons)
    ground mustard, .75 teaspoon
    Salt and pepper to taste
    Pinch of Cayenne pepper to taste (optional)


Directions

1. Place uncut fingerling potatoes into a small saucepan filled with boiling water, starting with the largest potatoes on bottom working up to smallest on top. Boil until cooked but still firm. Chop up all of your veggies while potatoes are cooking. When potatoes are done, rinse under cold water to cool a little and cut into bite sized pieces.

2. Place freshly crushed garlic into a medium sized mixing bowl and add mayo, pinch of salt, pepper, Cayenne pepper and ground mustard. Mix thoroughly.

3. Put potatoes in with mayo mixture and lightly toss. Add bell pepper, onion, celery, asparagus, spinach. Toss again until everything is evenly coated.

4. Chill until cool if desired. Keep refrigerated. Makes 4 1.3c servings
Variations:
Mash mixture with a potato masher to have an almost egg salad texture (not quite as mashed but almost.) It's also good in between 2 slices of toasted rye bread.

Add:
35 grams (approx. 4) olives, I like this best with blue
cheese stuffed olives because they aren't extremely salty
+50 calories

40 grams (approx 5 pieces) marinated artichoke hearts
+55 calories

.5 c black beans, rinsed and drained
+100

1 oz (.5c) whole wheat mini bowtie pasta
+100 calories

50 grams (approx. .6 c) shredded cabbage (any kind)
+12 calories

45 grams (approx .25c) Santa Fe salsa
+24 calories

(calories are for the entire batch and might vary on what brand you use. Divide for how many servings you have. I divided this recipe into 4 default)


Number of Servings: 4

Recipe submitted by SparkPeople user GRIMGOOSE.






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