Potato and Egg Salad
4

Serves 4 to 6

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 low fat mayonnaise.

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    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-style
    • 1/2 cup canola mayonnaise
    • Salt and pepper, to taste
    • 2 tablespoons finely chopped dill, (optional)
    • Paprika for garnish
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    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 carbohydrate (3g dietary fiber, 3g sugar), 7g protein
    Special Diets: 

    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.

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