Potato Salad

Adapted from Better Homes & Gardens, New Cookbook

  • 6 med baking potatoes
  • peeled and cooked whole
  • 6 whole hard-boiled egg whites, chopped
  • 2 stalks celery, sliced thin
  • 1/2 cup bell peppers, chopped
  • 1/2 cup onions, chopped
  • 1 1/4 cup light mayonnaise
  • 1 tbsp white vinegar
  • 1/2 cup yellow mustard, prepared
  • 1/4 cup pickle relish
  • 1/2 tsp black pepper
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.
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Posted: 8/25/1997
Salads & Dressings
Rated by 15 users (4.53)
WW Points* : 1.87
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 87
Calories from Fat 41 (47%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 564mg 24%
Potassium 2mg 1%
Total Carbohydrate11g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.