Potato & Egg Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 251.9
  • Total Fat: 4.8 g
  • Cholesterol: 111.0 mg
  • Sodium: 452.3 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 9.6 g

View full nutritional breakdown of Potato & Egg Salad calories by ingredient
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lower cal version of my classic lower cal version of my classic
Number of Servings: 4


    2 lb bag new potatoes
    1 cup diced celery
    0.5 cups diced onion
    0.5 cup diced dill pickles
    0.5 cup diced radishes
    2 hard boiled eggs
    1/4 cup Light miracle whip
    1/2 cup greek/balkan non-fat yogurt
    1 tsp paprika
    1 tsp celery seed
    salt and pepper to taste


makes 4 servings

Boil the potatoes until tender (skin on).

Cut half the potatoes into rough chunks. Mash the other half with the eggs, the miracle whip, the yogurt, and the seasonings. When smooth and tasting good, add the chopped veggies and blend. Then stir in the cut up potatoes. I like to press down in a bowl and sprinkle the top with a little more paprika (sliced eggs also pretty).

Let sit for at least a couple of hours to blend the flavours

Number of Servings: 4

Recipe submitted by SparkPeople user OREOSMILE.

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