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Potato Salad

Potato Salad

Calories 189 (23% from fat)
Fat 4.8 gram
Saturated Fat .6 gram
Trans Fat 0 gram
Cholesterol 1 mg.
Sodium 164 mg.
Carb. 31 gram
Fiber 3 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 5 gram


3 hard boiled eggs (white part only)

2 lbs. Red Potatoes (About 4.5 Medium Potatoes)

1/3 cup fat free mayonnaise
(We used fat free Miracle Whip.)

1/4 cup fat free sour cream

1 tsp. apple cider vinegar

1 tsp. dried thyme

1 tsp. ground mustard

1/2 tsp. grated lime or lemon peel

1/2 tsp. pepper

1/2 cup celery, chopped (About 1 celery stalk.)

1 medium (4 oz.) sweet onion, chopped

1/4 cup green onion, chopped

1. Put eggs in a saucepan and cover with water 1 inch over the tops of the eggs. Heat to boiling and then immediately remove from the heat. Cover and let stand for 15 minutes. Drain the water out and rinse with cold water. Put eggs in bowl of ice water for about 10 minutes to make them easier to peel. Then peel the eggs, cut in half, remove and discard yolks, coarsely chop the whites.

2. When you start the eggs, get another saucepan and bring 4 cups of water to boiling. Reduce the heat to medium, add the potatoes and cook for 12 to 15 minutes or until theyre tender. Drain and rinse with cold water. Chop, cover and put in the refrigerator to cool.

3. While eggs and potatoes are cooling, get a small bowl and thoroughly mix the next seven ingredients, mayonnaise through black pepper. This is the mayo dressing.

4. Chop up the last three ingredients, celery through sweet onion and put them in a mixing bowl. Stir them together with the chilled potatoes and mayo dressing. Once it's thoroughly combined, fold in the chopped egg whites. Cover and refrigerate 1 hour or more before serving.

Yield: 6 Servings - 1 Full Cup Per Serving

Potato Salad 

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