Warm Potatoe Salad
- Number of Servings: 4
Ingredients
2 Servings (total of 1/2 cup dry) unprepared1 baking potatoe washed and boiled in skin1 cup boiling water1 tsp salt1/4 tsp pepper and dash of pepper1/4 to 1/2 cup Splenda 1 (4 oz) jar diced piminto 1 TBSP finely chopped onions3 Dill Pickles - chop small or use about 20 hamburger dills cut into 1/4s3-4 TBSP prepared yellow mustard (depending on taste)1/2 to 3/4 cup Kraft light salad dressing2 TBSP white or cider vinegar
Prepare intant potatoes using the 1 cup boiling water and amount salt & pepper recommended. (no butter or milk) May need more water to develop desired consistency.
Boil potatoe then cut into 1/2 inch chunks leaving skin intact. Sprinkle with the salt & pepper. Add to prepared instant potatoes.
Add all remaining ingredients and toss gently to mix.
Serve immediately or can be chilled.
Serving Size: Makes 4 servings approximately 3/4 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user TARVER6.
Boil potatoe then cut into 1/2 inch chunks leaving skin intact. Sprinkle with the salt & pepper. Add to prepared instant potatoes.
Add all remaining ingredients and toss gently to mix.
Serve immediately or can be chilled.
Serving Size: Makes 4 servings approximately 3/4 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user TARVER6.
Nutritional Info Amount Per Serving
- Calories: 169.1
- Total Fat: 4.9 g
- Cholesterol: 12.6 mg
- Sodium: 465.8 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
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