Red Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 pounds of red potatoes, washed, diced and cooked1/4 cup Kraft Olive oil Mayo 1/4 c non-fat, plain yogurt1 small can of sliced olives2 pickle spears, diced1/2 onion, diced3 stalks celery, chopped3 eggs, boiled and diced2 TBS mustard2 TBS vinegar**salt and pepper to taste**I add the vinegar & mustard last. I add it by the TBS full, until it has the right consistency & taste. Yours might need a bit more or less, depending on how you like it.
boil the eggs & potatoes (in separate pots, ha) until fully cooked. Don't overcook potatoes.
Drain, and put into a bowl and set aside until they stop steaming.
Chop all your veggies and add to the potatoes. Add mayo & yogurt, salt & pepper. Mix well. Add the eggs, making sure to smash up the yolks.
Put in the fridge for at least 2 hours to chill. It is better the next day.
Number of Servings: 12
Recipe submitted by SparkPeople user AUBREYJO.
Drain, and put into a bowl and set aside until they stop steaming.
Chop all your veggies and add to the potatoes. Add mayo & yogurt, salt & pepper. Mix well. Add the eggs, making sure to smash up the yolks.
Put in the fridge for at least 2 hours to chill. It is better the next day.
Number of Servings: 12
Recipe submitted by SparkPeople user AUBREYJO.
Nutritional Info Amount Per Serving
- Calories: 102.0
- Total Fat: 3.1 g
- Cholesterol: 54.9 mg
- Sodium: 261.2 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.9 g
- Protein: 3.6 g
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