Potato Salad
Adapted from
Better Homes & Gardens, New Cookbook
8 servings
| 6 med baking potatoes | 1 1/4 c light mayonnaise | ||
| peeled and cooked whole | 1 tbsp white vinegar | ||
| 6 whole hard-boiled egg whites, chopped | 1/2 c yellow mustard, prepared | ||
| 2 stalks celery, sliced thin | 1/4 c sweet pickle relish | ||
| 1/2 c bell peppers, chopped | 1/2 tsp black pepper | ||
| 1/2 c onions, chopped |
In a covered saucepan, cook potatoes in boiling water for 20 minutes. Peel and cube them. Let chill overnight. In a covered saucepan, cook eggs for 15 minutes. In a mixing bowl, combine, egg whites, celery, peppers, onions, mayonnaise, vinegar, mustard, relish, salt, and black pepper until thoroughly combined. Then, add potatoes. Chill for 6 to 24 hours.
| Calories | 213 | %CFF | 20 % | |
| Total Fat | 5 g | Saturated Fat | 0.0 mg | |
| Protein | 7 g | Cholesterol | 1 g | |
| Carbohydrates | 40 g | Sodium | 585 mg | |
| Sugars | 3 g | Fiber | 3 g | |
|
3.2 WW Points | ||||
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Rated by 15 users (4.5) |
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