Homemade Potatoe Salad - Mustard & Milk

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.2
  • Total Fat: 2.6 g
  • Cholesterol: 106.4 mg
  • Sodium: 153.7 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.8 g

View full nutritional breakdown of Homemade Potatoe Salad - Mustard & Milk calories by ingredient
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Introduction

Homemade potatoe salad made with mustard, milk, egg, scallions, radishes, cucumbers, green peppers & yellow peppers. Homemade potatoe salad made with mustard, milk, egg, scallions, radishes, cucumbers, green peppers & yellow peppers.
Number of Servings: 6

Ingredients

    5 - medium potatoes
    2 - tbsp. milk (2% Low fat)
    3/4 - cup mustard
    3 - eggs
    3 - scallions
    4 - radishes
    1/2 - medium cucumbers
    4 - rings of green peppers
    4 - rings of yellow peppers

Directions

Boil (hard) eggs for 2 minutes then remove them from stove and cover with lid. Allow the eggs to sit covered for about 20 minutes then remove lid and run cold water into the pan until all hot water is out and the water is freezing cold. Leave the eggs in the cold water for at least another 20 minutes (if prepared night before refrigerate over night to make it easier to peel).
While eggs are cooling prepared the potatoes. Rinse them off and peel them. Once peeled cut the potatoes into chunks and put into a pan filled with water then put them onto cook. Sprinkle some salt, garlic salt/powder & onion salt/powder to flavor the potatoes while cooking. Cook the potatoes until they are just tender enough to cut with a spoon against the pan wall. Which maybe at least 30 minutes depending on the temp that you cook them at. Then drain them and put them into a bowl & allow them to cool.
As the potatoes are cooking in a separate cup/bowl mix together the mustard & milk. Make sure that it is a creamy consistence but yet running enough to mix with the rest of the ingredients.
When done making the mix you can prepare the eggs and scallions, radishes, peppers, cucumbers to put into the bowl with the potatoes. Dice the eggs as small as possible along with the scallions, radishes, cucumbers & peppers. Remember to use the entire scallion not just the white part.
Once everything is cut and the mix is done stir the mixture and make sure that everything is coated with the special mix of mustard & milk. After you have done this refrigerate until you are ready to eat.


Serving Size: 6 - 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LYDIAAS.

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