Potato & Egg Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 lb bag new potatoes1 cup diced celery0.5 cups diced onion0.5 cup diced dill pickles0.5 cup diced radishes2 hard boiled eggs1/4 cup Light miracle whip1/2 cup greek/balkan non-fat yogurt1 tsp paprika1 tsp celery seedsalt and pepper to taste
makes 4 servings
Boil the potatoes until tender (skin on).
Cut half the potatoes into rough chunks. Mash the other half with the eggs, the miracle whip, the yogurt, and the seasonings. When smooth and tasting good, add the chopped veggies and blend. Then stir in the cut up potatoes. I like to press down in a bowl and sprinkle the top with a little more paprika (sliced eggs also pretty).
Let sit for at least a couple of hours to blend the flavours
Number of Servings: 4
Recipe submitted by SparkPeople user OREOSMILE.
Boil the potatoes until tender (skin on).
Cut half the potatoes into rough chunks. Mash the other half with the eggs, the miracle whip, the yogurt, and the seasonings. When smooth and tasting good, add the chopped veggies and blend. Then stir in the cut up potatoes. I like to press down in a bowl and sprinkle the top with a little more paprika (sliced eggs also pretty).
Let sit for at least a couple of hours to blend the flavours
Number of Servings: 4
Recipe submitted by SparkPeople user OREOSMILE.
Nutritional Info Amount Per Serving
- Calories: 251.9
- Total Fat: 4.8 g
- Cholesterol: 111.0 mg
- Sodium: 452.3 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 5.3 g
- Protein: 9.6 g
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