insalate potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 yukon potatoes (about 2.5-3 in)10 baby carrotshalf an onion2 stalks of celerykraft may w/olive oil (or make your own but that is another recipe)Guidens brown and spicy mustard (or make your own)1 banana peppers2 jalapeno stuffed olivebadia complete seasoning2 hard boiled eggs
Cube potatoes, rinse eggs in shell, boil for twenty minutes. While eggs and potatoes are boiling:
Slice 10 baby carrots and celery (I like smaller pieces), Finely chop onion, banana peppers, and olives. Drain potatoes and eggs. Put potatoes in fridge or freezer to cool. Chop eggs.
Mix eggs, veggies and olives with badia, mayo and mustard. When potatoes are cool to touch, add them to the mix and either serve or refridgerate.
Serving Size: makes eight 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user OLD-NACL.
Slice 10 baby carrots and celery (I like smaller pieces), Finely chop onion, banana peppers, and olives. Drain potatoes and eggs. Put potatoes in fridge or freezer to cool. Chop eggs.
Mix eggs, veggies and olives with badia, mayo and mustard. When potatoes are cool to touch, add them to the mix and either serve or refridgerate.
Serving Size: makes eight 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user OLD-NACL.
Nutritional Info Amount Per Serving
- Calories: 85.8
- Total Fat: 2.7 g
- Cholesterol: 49.4 mg
- Sodium: 98.3 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
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