Potato Salad
serves 6
Potato Salad
Creamy, crunchy potato salad brings back memories of potlucks and barbecues.
Ingredients:
5 thin skinned potatoes (yukon gold work well), peeled and diced
3 hard boiled eggs, peeled and chopped
1 cup chopped celery
1/2 cup each dill pickle relish, chopped onions, and sliced olives
1/4 teaspoon garlic powder (optional)
1/2 tablespoon mustard
1/4 cup vegan mayonnaise
5 thin skinned potatoes (yukon gold work well), peeled and diced
3 hard boiled eggs, peeled and chopped
1 cup chopped celery
1/2 cup each dill pickle relish, chopped onions, and sliced olives
1/4 teaspoon garlic powder (optional)
1/2 tablespoon mustard
1/4 cup vegan mayonnaise
Directions:
- Bring a large pot of water to boil. Add diced potatoes, cook until tender but firm. About 7-10 min. Drain completely and cool.
- In a large glass bowl add potatoes, eggs, celery, pickle relish, onions, olives, garlic powder, mustard, and mayonnaise. Mix together well.
- Cover and refrigerate at least 2 hours. (You may refrigerate overnight.)
Calories 243, Fat 7.2g, Cholesterol 96mg, Sodium 391mg,
Carbohydrates 40.2g, Fiber 5.5g, Sugars 9.7g, Protein 6.5g
Carbohydrates 40.2g, Fiber 5.5g, Sugars 9.7g, Protein 6.5g
