Light potato salad

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
5 Medium Russet Potatoes3/4 Cup Light Mayonnaise3 TBSP Dijon Mustard2 TBPS Dill Pickle Juice1 TBPS White Vinegar3 Medium Dill Pickles1/2 Medium Onion2 Hard Boiled eggs (peeled)1/2 TBSP PepperSalt to tast
Directions
Peel, wash and chop potatoes into 1/2 inch cubes. Boil in large pot of water till fully cooked, drain set aside and let cool.

Meanwhile dice pickles, onion, and egg and mix with mayonnaise, dijon mustard, vinegar, pickle juice, salt and pepper.

Combine with cooled potatoes and mix well. Chill for 3 hours or overnight to allow flavors to set in.

Serving Size: Makes about 8-1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LYNNPEREZ87.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 194.3
  • Total Fat: 7.7 g
  • Cholesterol: 59.7 mg
  • Sodium: 1,115.3 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.7 g

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