Rustic Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:Potato, raw, 4 cup cut in big chucks (I use finger potatoes cut in half or red potato in quarters)Hard Boiled Egg, 2 large cooked and quarteredOnions, raw, 1 medium (2-1/2" dia) Garlic, 2 clove mincedSweet Corn, 1 cup Avocados, California (Haas), 1 fruit large choppedCelery, raw, 2 stalk, medium large chopped (7-1/2" - 8" long)Hellmann's , Light Mayonnaise, 4 TbspCider Vinegar, 3 tbspKnorr Vegetable Recipe Mix (soup broth), 2 tbsp1/4 tsp cayenne peppersalt and PepperCoursely snpped parsley
Preheat oven to 425F.
Roast for 20 minutes the potatoes, onions and garlic, I use a little cooking spray to keep the vegetables from sticking.
Stir and add in corn for 15 minutes or until vegetables are tender and browned.
For Dressing: Mix mayo, vinegar, knorrs and pepper in a large bowl. Add roasted vegetables.
Stir in celery, eggs and avocado. Season to taste with salt and pepper.
Serves 6. Can be served warm or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user REALCHELLE.
Roast for 20 minutes the potatoes, onions and garlic, I use a little cooking spray to keep the vegetables from sticking.
Stir and add in corn for 15 minutes or until vegetables are tender and browned.
For Dressing: Mix mayo, vinegar, knorrs and pepper in a large bowl. Add roasted vegetables.
Stir in celery, eggs and avocado. Season to taste with salt and pepper.
Serves 6. Can be served warm or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user REALCHELLE.
Nutritional Info Amount Per Serving
- Calories: 213.0
- Total Fat: 9.0 g
- Cholesterol: 70.7 mg
- Sodium: 248.5 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 5.4 g
- Protein: 6.1 g
Member Reviews