All American Potato Salad (joanna Lund)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | American | Shelf life, Shelf2 | 1 | Servings |
INGREDIENTS
| 3/4 | c | Kraft fat-free mayonnaise |
| 1 | t | Prepared mustard |
| 1/4 | c | Sweet pickle relish |
| 1/2 | t | Celery seed |
| 1/8 | t | Black pepper |
| 3 | c | Diced cold cooked potatoes |
| 16 ounces | ||
| 1/2 | c | Chopped onion |
| 1 | c | Chopped celery |
| 2 | Hard-boiled eggs, chopped |
INSTRUCTIONS
In a large bowl, combine mayonnaise, mustard, pickle relish, celery seed, and black pepper. Add potatoes, onion, and celery. Mix well to combine. Fold in eggs. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 917
Calories From Fat: 654
Total Fat: 72.4g
Cholesterol: 487.3mg
Sodium: 1941mg
Potassium: 705.1mg
Carbohydrates: 50g
Fiber: 4.5g
Sugar: 32.3g
Protein: 17.8g