Low Fat Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 medium Russet Potatoes6 egg whites1 stalk of celery, chopped1/2 C pickle relish, no sugar added1/2 C Fat Free Mayo1 T fresh chives, chopped1/2 t Parsley1/2 t Basil1/2 t Paprikasalt and pepper to taste1/4 C water1/4 t cumin4 t mustard
Scrub potatoes and place in large pot. Add 6 eggs. Cover with water and bring to boil over over low-medium heat. Cook for 25 minutes. Drain and cool to the touch.
Peel eggs and slice in half to remove yolk. Chop whites in large pieces. Place in a large bowl.
Cut potatoes into bite size chunks. Place in bowl with egg whites. Add relish, herbs, celery and salt and pepper.
Mix mayo, mustard and water. Pour over potatoes and stir to blend all ingredients. Serve warm or chill for 2 hours.
Makes 8 servings, approximately 3/4 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user LTCDEB.
Peel eggs and slice in half to remove yolk. Chop whites in large pieces. Place in a large bowl.
Cut potatoes into bite size chunks. Place in bowl with egg whites. Add relish, herbs, celery and salt and pepper.
Mix mayo, mustard and water. Pour over potatoes and stir to blend all ingredients. Serve warm or chill for 2 hours.
Makes 8 servings, approximately 3/4 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user LTCDEB.
Nutritional Info Amount Per Serving
- Calories: 151.0
- Total Fat: 0.7 g
- Cholesterol: 1.6 mg
- Sodium: 283.9 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 4.2 g
- Protein: 5.7 g
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