POTATO 'N EGG SALAD
This is a great summer/bbq salad that's really easy to make. Light mayo can be used instead of the regular type for a lighter salad, but it's still not exactly low fat! The most important ingredient is the mustard, so don't leave it out!
Provided by neese
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes, cut into 1 inch cubes and boil until tender. Cool in refrigerator for 1 hour.
- Once cooled, place potatoes in large bowl. Add chopped celery, green onion and red pepper.
- Shell eggs and chop coarsely (each into about 8 sections). Add to potatoes and veggies.
- In small bowl, whisk together mayonnaise, milk, mustard, salt, pepper and paprika.
- Combine mayonnaise mixture with potatoes until ingredients are well mixed.
- Note: The amount of mayo can be reduced or increased depending on preference.
Nutrition Facts : Calories 258.8, Fat 12.3, SaturatedFat 2.3, Cholesterol 88.2, Sodium 849, Carbohydrate 32.5, Fiber 3.6, Sugar 3.9, Protein 6
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