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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 166.6
  • Total Fat: 9.1 g
  • Cholesterol: 75.4 mg
  • Sodium: 165.9 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Guiltless potato salad - serving size 3/4 cup calories by ingredient
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Guiltless potato salad - serving size 3/4 cup

Submitted by: EWEINHISPASTURE

Introduction

A very tasty potato salad lower in calories and fat A very tasty potato salad lower in calories and fat
Number of Servings: 21

Ingredients

    Red Potatoes (peeled or unpeeled)- about 4 pounds or 1884 grams
    black pepper - 1/2 teaspoon
    cider vinegar - 2 tablespoons
    celery chopped - 2 cups
    celery stalk - one medium ( for decoration on top) - makes a nice flower stem
    onions, raw - 1 cup chopped
    red ripe tomato - medium (for decoration on top) - makes a nice flower over celery stem
    pickle relish - 1/4 cup
    Annie's Naturals Organic Dijon Mustard - 2 tablespoons
    organic cage free eggs - 7
    liquid sweet leaf stevia 12 drops (mix with cider vinegar before adding
    Helmann's Real Mayonaise - 1 cup
    B - salt , ( a salt substitute) 3 teaspoons or to taste

Directions

Wash, peel and cut potatoes into bite sized pieces as desired. If you leave on the peelings it adds a nice color. Add about 3 cups of water to a large Stainless Steel Pot. Add cut potatoes, and cover. Steam potatoes about 25 minutes, or until tender. Boil 7 eggs well - about 10 - 12 minutes. While potatoes and eggs are cooking, chop onions, celery. Mix chopped celery and onions with pickle relish. When eggs are hard boiled, peel and chop and add to mixture. Add cider vinegar mixed with liquid stevia to the mixture. Add mustard, salt, pepper, and mayonnaise. Mix well. When potatoes are tender, drain well, and let cool until just warm. Fold cooled potatoes carefully into mixture with a wooden spoon so they don't get smashed. Mix well.
Serve immediately. My family likes it served warm best. Enjoy! Makes about 21 3/4 cup servings.

Number of Servings: 21

Recipe submitted by SparkPeople user RUTHEMARCHANT.






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