Quick Potato Salad

Summary
Ideas Tips Quick Potato SaladYou can whip up this potato salad in just 25 minutes. It requires no leftovers.
Servings 6
Integrated
- 2 medium (2-1/4"to 3"dia, raw)s potatoes, peeled and diced
 - 3 large eggs hard-cooked eggs, peeled and diced
 - 1/2 cucumber, peeled and diced
 - 1 tomato, diced
 - 1 celery stalk, diced
 - 1/4 onion, diced
 - 1/4 cup chopped green onion
 - 3/4 cup low-fat mayonnaise
 - 1 tablespoon prepared yellow mustard
 - 1 pinch salt and ground black pepper to taste
 
Directions
Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
Per Serving:
- 160.2 calories
 - protein 5.5g 11% DV
 - carbohydrates 24.5g 8% DV
 - fat 4.8g 7% DV
 - cholesterol 93mg 31% DV
 - sodium 390.8mg 16% DV.
 
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