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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 172.6
  • Total Fat: 2.4 g
  • Cholesterol: 3.2 mg
  • Sodium: 251.6 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 5.2 g

View full nutritional breakdown of My Own Private Idaho Potato Salad calories by ingredient
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My Own Private Idaho Potato Salad

Submitted by: COPEKAT

Introduction

This is one of my favorite lunch time salads. I mix up the dressing the night before and cook the potato in the microwave at work because I prefer my potato salad warm, but this can be refrigerated as well.

For additional protein, add a chopped hard boiled egg and increase calories by 70.
This is one of my favorite lunch time salads. I mix up the dressing the night before and cook the potato in the microwave at work because I prefer my potato salad warm, but this can be refrigerated as well.

For additional protein, add a chopped hard boiled egg and increase calories by 70.

Number of Servings: 1

Ingredients

    1 small yellow skinned potato (Yukon gold or similar about 2 1/2 inches in diameter)
    1 1/2 cups shredded lettuce

    Optional:
    1 hard boiled egg, chopped

    DRESSING:

    2 TB plain, lowfat yogurt
    1 tsp Zataran's Creole Mustard (or other grainy mustard)
    1 tsp Hellman's Light Mayonnaise
    1 tsp finely minced celery
    1 tsp finely chopped parsley or cilantro
    1-2 dashes of Sriracha or Tabasco
    black pepper




Directions

Mix together all ingredients except potato & lettuce. Set aside.

Microwave potato with skin, on high for 5 minutes or until cooked through. Let sit for 2 minutes. Cut into large chunks or dice and put in small bowl. Stir in 1/2 of dressing. Spoon potato mixture on top of lettuce and drizzle with remaining dressing. Serve warm or chill until ready to serve.

Number of Servings: 1

Recipe submitted by SparkPeople user KCOPELAND0417.






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