Best Ever Healthy Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
30 oz potatoes (about 5-6 medium) scrubbed clean and cubed4 eggs (hard boiled)1 cup celery diced1/2 cup Hellman's Low-fat Mayonnaise Dressing1 lemon1 tbsp yellow mustard1 tbsp sweet relish1 shallot diced3 tbsp chives minced1.5 tsp salt.5 tsp black pepper1 packet of truvia (or a tsp of sugar)
First I put the eggs on to cook. The trick to perfect hard boiled eggs is to start the eggs in cold water, bring water to a boil, cover remove from heat and let sit for 15 minutes then run under cold water.
Meanwhile cube your potatoes. Place in a large pot and fill with cold water until potatoes are just covered. Place on medium high heat until water begins to boil. Once the water boils leave on the heat for no more than 6 minutes or the potatoes will become mushy.
Drain potatoes and pop them in the freezer for 3-5 mintues to partially cool them and also keep them from turning brown.
Combine the remaining ingredients in a large bowl, shell and chop your eggs, add them to the bowl, toss in your potatoes and stir until well mixed and everything is nicely coated.
Put in the fridge for at least four hours before serving so the flavors really come together. Or better yet, overnight!
Makes 10 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TRESSALA.
Meanwhile cube your potatoes. Place in a large pot and fill with cold water until potatoes are just covered. Place on medium high heat until water begins to boil. Once the water boils leave on the heat for no more than 6 minutes or the potatoes will become mushy.
Drain potatoes and pop them in the freezer for 3-5 mintues to partially cool them and also keep them from turning brown.
Combine the remaining ingredients in a large bowl, shell and chop your eggs, add them to the bowl, toss in your potatoes and stir until well mixed and everything is nicely coated.
Put in the fridge for at least four hours before serving so the flavors really come together. Or better yet, overnight!
Makes 10 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TRESSALA.
Nutritional Info Amount Per Serving
- Calories: 105.5
- Total Fat: 3.0 g
- Cholesterol: 84.8 mg
- Sodium: 159.0 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.0 g
- Protein: 5.0 g
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