Yukon Gold Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Potato, Yukon Gold, 4 medium (about 600 grams or 1.3 lbs)Mayonnaise, Hellman's Light, 4 tbspCelery, raw, .5 cup, diced Pepper, black, 5 dash Salt, 5 dash
Scrub 4 medium Yukon Gold potatoes (no need to remove the thin skin) and cut them in half so they're about the same size. Drop into cold water and bring to a boil.
While potatoes are cooking, chop up a couple of stalks of celery to yield approximately 1/2 cup of diced celery. Set aside.
Boil potatoes until fork-tender, about 20 minutes, then drain and cool. At this point you may want to refrigerate the potatoes for about an hour; if you add the mayonnaise when they're too warm, it will just melt. Cut potatoes into rough cubes.
In a large bowl, toss together the cooled and cubed potatoes, 4 tablespoons reduced fat mayonnaise, the chopped celery, and salt and pepper to taste. You can even top off with some spicy paprika for an extra kick.
Each serving is about 1 cup, this recipe makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JANESAYS2006.
While potatoes are cooking, chop up a couple of stalks of celery to yield approximately 1/2 cup of diced celery. Set aside.
Boil potatoes until fork-tender, about 20 minutes, then drain and cool. At this point you may want to refrigerate the potatoes for about an hour; if you add the mayonnaise when they're too warm, it will just melt. Cut potatoes into rough cubes.
In a large bowl, toss together the cooled and cubed potatoes, 4 tablespoons reduced fat mayonnaise, the chopped celery, and salt and pepper to taste. You can even top off with some spicy paprika for an extra kick.
Each serving is about 1 cup, this recipe makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JANESAYS2006.
Nutritional Info Amount Per Serving
- Calories: 147.8
- Total Fat: 3.6 g
- Cholesterol: 4.1 mg
- Sodium: 347.0 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.3 g
- Protein: 3.2 g
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