Potato Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 8.6 g
  • Cholesterol: 112.6 mg
  • Sodium: 535.1 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Potato Salad calories by ingredient
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Number of Servings: 12


    5 medium potatoes
    6 eggs, hard boiled
    1 tsp. extra virgin olive oil
    1 1/2 cups shredded carrots
    2 cups shredded zucchini
    3 pickles, quartered and chopped
    1/2 cup chopped green onions
    1 cup reduced-fat mayonnaise
    1 tsp. mustard
    1/2 tsp. fresh ground black pepper
    1/2 tsp. salt


1. Thoroughly wash potatoes and place in medium stock pot. Cover with water; bring to a boil. Boil on medium-high heat about 30 minutes until potatoes can be pricked with a fork easily. Remove from water and allow to cool about 15 minutes.

2. Peel hard-boiled eggs and chop. Place into large bowl.

3. Heat oil in skillet over medium heat. Add carrots and cook for 30 seconds. Add zucchini and cook for another minute just until slightly tender. Add to eggs in bowl.

4. Once potatoes are cool enough to touch, peel potatoes and chop into bite-sized pieces. Add to bowl. Place bowl in refrigerator to cool.

5. Once completely cooled, add remaining ingredients and mix till coated.

Serving Size: Makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user CMYANG.

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