Potato Salad with Broccoli
- Number of Servings: 6
Ingredients
1 head broccoli, cut into florets1 kg small red potatoes, quartered5 hard boiled eggs, chopped1/2 cup Total 0% Greek Yogurt1/4 cup mayo1 tbsp apple cider vinegar2 tsp Splenda (or sugar)1 tsp ground mustard1/2 tsp horseradish powder1/2 tsp salt4 small stalks celery, chopped1 large sweet onion, chopped1 red bell pepper, julienned1 yellow bell pepper julienned
Cover the potatoes with cold salted water in a pan and broing to a boil. Reduce heat, cover and simmer for 12-14 minutes or until tender. Drain and cool for 30 minutes.
In a large boil, whisk together the mayo, vinegar, splenda, mustard, horseradish powder and salt. Add the broccoli, potatoes, eggs,onion, celery, and bell peppers. Toss to coat and refrigerate until chilled.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MUBALINA.
In a large boil, whisk together the mayo, vinegar, splenda, mustard, horseradish powder and salt. Add the broccoli, potatoes, eggs,onion, celery, and bell peppers. Toss to coat and refrigerate until chilled.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MUBALINA.
Nutritional Info Amount Per Serving
- Calories: 229.7
- Total Fat: 7.9 g
- Cholesterol: 37.9 mg
- Sodium: 291.6 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 4.8 g
- Protein: 7.8 g
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