Reduced Fat Red Hot & Blue Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.5 lbs baby red potatoes1 cup reduced fat mayo4 large hard boiled eggs1 t salt1 t celery seed
1. Steam the potatoes
2. While still warm, dice the potatoes.
3. Peel and chop the eggs.
4. Combine the mayo, salt and celery seed.
5. Gently fold in potatoes and eggs.
6. Serve warm.
Serving Size: Makes 12 1/2 cup servings (give or take)
Number of Servings: 12
Recipe submitted by SparkPeople user JLBILLMAN.
2. While still warm, dice the potatoes.
3. Peel and chop the eggs.
4. Combine the mayo, salt and celery seed.
5. Gently fold in potatoes and eggs.
6. Serve warm.
Serving Size: Makes 12 1/2 cup servings (give or take)
Number of Servings: 12
Recipe submitted by SparkPeople user JLBILLMAN.
Nutritional Info Amount Per Serving
- Calories: 191.6
- Total Fat: 10.0 g
- Cholesterol: 79.4 mg
- Sodium: 425.5 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.7 g
- Protein: 4.5 g
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