Potato Salad
serves 6
Potato Salad
Creamy, crunchy potato salad brings back memories of potlucks and barbecues.
|
5 peeled and diced potatoes
3 peeled and chopped hardboiled eggs 1 cup chopped celery 1/2 cup each sweet pickle relish, chopped onions, and sliced olives |
1/4 teaspoon garlic powder
1/2 tablespoon mustard 1/4 cup light mayonnaise |
- Bring a large pot of water to boil. Add the diced potatoes, cook until tender but firm. About 7-10 min. Drain completely and cool.
- In a large bowl add potatoes, eggs, celery, pickle relish, onions, olives, garlic powder, mustard, and mayonnaise. Mix together well.
- Cover and refrigerate at least 2 hours. (The salad tastes best if you refrigerate it overnight.)
Calories 242, Fat 7.2g, Cholesterol 96mg, Sodium 387mg
Carbohydrates 40.3g, Fiber 3.2g, Sugars 9.8g, Protein 6.1g
Carbohydrates 40.3g, Fiber 3.2g, Sugars 9.8g, Protein 6.1g
