Impromptu Light Potato Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 144.7
- Total Fat: 8.1 g
- Cholesterol: 49.9 mg
- Sodium: 282.3 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 1.8 g
- Protein: 2.8 g
View full nutritional breakdown of Impromptu Light Potato Salad calories by ingredient
Introduction
I used Julia Child's recipe but omitted the celery and onions, used store-bought condiments, and lightened it up a bit. Easy to make, delicious to eat! I used Julia Child's recipe but omitted the celery and onions, used store-bought condiments, and lightened it up a bit. Easy to make, delicious to eat!Number of Servings: 10
Ingredients
-
3 medium baking potatoes
2 fresh eggs
.5c Miracle Whip Light plus 2T
.25c Light Mayonnaise
2T Mustard
2T Relish
2 Dill Pickle Slices, chopped
1t Black Pepper
1T Rosemary
Directions
Boil a pot of water. When it reaches a boil, add eggs and boil for seven minutes.
While eggs are boiling peel and dice potatoes. Add to pot after seven minutes.
Return to a boil for five minutes.
Remove from heat and drain.
Add potatoes back to pot and let sit with lid on for four or five minutes (this firms the potatoes).
Soak potatoes in vegetable stock for a few minutes, drain.
While potatoes are soaking, mix all other ingredients.
Drain potatoes and add to seasonings, stir well.
Makes ten heaping .5 cup portions.
Number of Servings: 10
Recipe submitted by SparkPeople user RACHELMARLENA.
While eggs are boiling peel and dice potatoes. Add to pot after seven minutes.
Return to a boil for five minutes.
Remove from heat and drain.
Add potatoes back to pot and let sit with lid on for four or five minutes (this firms the potatoes).
Soak potatoes in vegetable stock for a few minutes, drain.
While potatoes are soaking, mix all other ingredients.
Drain potatoes and add to seasonings, stir well.
Makes ten heaping .5 cup portions.
Number of Servings: 10
Recipe submitted by SparkPeople user RACHELMARLENA.