Creamy Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Potatoes, Yukon Gold 5 Oz each 1 cup Baby Carrots - raw, chopped 1 Cup Celery, Raw - chopped 2 Tablespoon minced, dehydrated onion, 1 Hard Boiled Egg, chopped 3 Radishes, Fresh, sliced 1 cup Kraft Mayonaise with Olive Oil, to your 1/2 teaspoon garlic powder salt and pepper to taste
Cook the potatoes in water with skin for 7-10 minutes until tender. Cool and then cut into bite size pieces with skin into bowl. Add chopped boiled egg and other chopped vegetables. Sprinkle with garlic, salt and pepper to taste. Add mayonnaise and stir until well coated. Let stand in refrigerator to blend flavors for 4 hours. Serves 4.
Serving Size: makes 4, 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LUV2BGRAMMY.
Serving Size: makes 4, 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LUV2BGRAMMY.
Nutritional Info Amount Per Serving
- Calories: 201.9
- Total Fat: 9.8 g
- Cholesterol: 126.5 mg
- Sodium: 283.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.3 g
- Protein: 7.0 g
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