russet potato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 tbsp Hampton Creek - Just Mayo
4 serving Baked Russett Potato Medium (MM) (by MADSKINNY)
1 stalk, large (11"-12" long) Celery, raw
1 tbsp Parsley, dried
1 tsp Paprika
1 tsp Rosemary, dried
1 tsp Garlic powder
2 serving Green Onion (fresh-1 stalk)
peel and cut potatoes into 1/2 inch chunks, boil water and put them in a pot for approximately 10 minutes or they feel soft when speared by a fork. rinse potatoes in cold water and allow to cool. mix up seasonings, mayo, and chopped celery and chopped green onions. mix potatoes into may mixture and mix well by folding motions so as not to mass the potatoes. refrigerate before eating.
Serving Size: makes aprox 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user EVINBENNETT.
Serving Size: makes aprox 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user EVINBENNETT.
Nutritional Info Amount Per Serving
- Calories: 709.2
- Total Fat: 30.6 g
- Cholesterol: 0.0 mg
- Sodium: 303.6 mg
- Total Carbs: 113.0 g
- Dietary Fiber: 16.1 g
- Protein: 17.6 g
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