Potato and Egg Salad
Serves 4 to 6
Time 20 min
This recipe combines two classic cold salad favorites: potato salad and egg salad. For a reduced fat version of this creamy side dish, simply use lowfat mayonnaise.
Special Diets:
Ingredients
- 4 medium red potatoes
- 3 hard-boiled eggs, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- 3 piquillo peppers (from a jar), chopped
- 1 tablespoon mustard, hot, sweet or Dijon
- 1/2 cup canola mayonnaise
- Salt and pepper, to taste
- 2 tablespoons finely chopped dill, (optional)
- Paprika for garnish
Method
Cook the potatoes in boiling salted water until tender when pierced with a fork.
Drain and set aside until cool enough to handle.
Cut potatoes into bite-size pieces.
Add eggs, celery, green onion and peppers.
Mix the mustard in a separate small bowl with the mayonnaise.
Gently mix into the potato salad.
Season with salt, pepper, and dill, if desired.
Sprinkle paprika over the top before serving.
Nutritional Info:
Per serving: 350 calories (180 from fat), 20g total fat, 2.5g saturated fat, 120mg cholesterol, 450mg sodium, 31g carbohydrates (3g dietary fiber, 3g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 4 medium red potatoes
- 3 hard-boiled eggs, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- 3 piquillo peppers (from a jar), chopped
- 1 tablespoon mustard, hot, sweet or Dijon
- 1/2 cup canola mayonnaise
- Salt and pepper, to taste
- 2 tablespoons finely chopped dill, (optional)
- Paprika for garnish