OLSEN - Potato Salad w/o Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 Lbs Potatoes, Cut into 3/4" Chunks4 large Hard Boiled Egg 3/4 cup Sour Cream 2/3 cup Hellmann's Low Fat Mayonnaise1 tsp Salt 1 tsp Yellow Mustard 1/2 tsp Garlic powder 1/4 tsp Black Pepper1/2 cup, diced Celery, raw 1/4 cup, chopped Onions, raw 1/4 cup Kraft Fat Free Italian Salad Dressing If bacon is desired, add 1 TBSP of Real Bacon Crumbles per serving.With Bacon (Per Serving):+ 30 Calories+ 2 g Fat+ 1 g Sat Fat+ 10mg Cholesterol+ 3g Protein
1. Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
2. Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside.
3. In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.
Serving Size: 12 - 1 Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user ARNIE77.
2. Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside.
3. In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.
Serving Size: 12 - 1 Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user ARNIE77.
Nutritional Info Amount Per Serving
- Calories: 158.8
- Total Fat: 5.7 g
- Cholesterol: 68.3 mg
- Sodium: 409.9 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.9 g
- Protein: 4.7 g