Hellen's Potato, Egg salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 medium potatoes, peeled, cubed, cooked1 cup chopped red and green sweet peppers1 cup chopped green onion3 eggs, hard boiled3 tbs, Hellman's light mayonnaise1 tsp, yellow mustard1/4 tsp garlic power1 tsp, paprika1 tsp, dried dill weed
peel and dice potatoes, and boil until tender. set aside to cool.
Hard boil eggs, peel and slice.
Chop peppers and onions.
In small bowl mix spices, mayonaise and mustard.
Add chopped vegetables and mayonaise mixture to cool potatoes and mix until well coated. Garnish top with sliced eggs and refigerate for 2 -24 hours before serving.
Serving Size: Makes 8 , 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user COOIE1271.
Hard boil eggs, peel and slice.
Chop peppers and onions.
In small bowl mix spices, mayonaise and mustard.
Add chopped vegetables and mayonaise mixture to cool potatoes and mix until well coated. Garnish top with sliced eggs and refigerate for 2 -24 hours before serving.
Serving Size: Makes 8 , 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user COOIE1271.
Nutritional Info Amount Per Serving
- Calories: 182.5
- Total Fat: 7.0 g
- Cholesterol: 217.7 mg
- Sodium: 127.3 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 3.3 g
- Protein: 9.2 g