Potato Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 177.3
- Total Fat: 6.6 g
- Cholesterol: 134.4 mg
- Sodium: 522.7 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.8 g
- Protein: 7.2 g
View full nutritional breakdown of Potato Salad calories by ingredient
Introduction
This is a home style salad with slightly reduced calories due to the reduced fat mayonnaise. The small amounts of salt, paprika, rice vinegar and mustard can be adjusted to taste, but are really essential to the overall flavor of the dish. This is a home style salad with slightly reduced calories due to the reduced fat mayonnaise. The small amounts of salt, paprika, rice vinegar and mustard can be adjusted to taste, but are really essential to the overall flavor of the dish.Number of Servings: 8
Ingredients
-
0.50 tsp Paprika
2 tsp or 1 packet Yellow Mustard
0.50 tsp Salt
2 stalk, large (11"-12" long) Celery, raw
0.50 tbsp Nakano Seasoned Rice Vinegar
32 oz Yukon Gold Potatoes (1 potatoe about 5oz)
5 serving Hardboiled Egg Grade A Large (1 Egg)
5 serving Vlassic Baby Kosher Dill pickle
1.50 oz Onion, sweet, raw
10 tbsp *Kraft Mayo with Olive Oil (reduced fat mayonnaise)
Tips
Don't overcook the potatoes. They should be just cooked through and still very firm. Cooking time depends on the size of the potato, but I find it easier not to overcook if small potatoes are halved and then steamed.
Directions
Boil or steam potatoes till cooked through but still firm and cool in frig (you can peel them if you like, but it's not necessary. Then cut potatoes into small squares (approximately 3/8"). Boil eggs and cool. Peal eggs and cut in 1/4" slices, then quarter the slices. Chop onion, pickles and celery and add to potatoes and eggs. Mix together the mayonnaise, salt, paprika, with vinegar and mustard to taste, and mix into the chopped ingredients, then chill thoroughly. Sprinkle lightly with more paprika to serve, if desired.
Serving Size: Makes about 8 1-cup servings
Serving Size: Makes about 8 1-cup servings