Potato Salad

Name: Potato Salad
Yield: 8 servings
Ingredients: 6 med baking potatoes; peeled and cooked whole; 6 whole hard-boiled egg whites, chopped; 2 stalks celery, sliced thin; 1/2 cup bell peppers, chopped; 1/2 cup onions, chopped; 1 1/4 cup light mayonnaise; 1 tbsp white vinegar; 1/2 cup yellow mustard, prepared; 1/4 cup dill pickle relish; 1/2 tsp black pepper

Adapted from Better Homes & Gardens, New Cookbook

6 med baking potatoes
peeled and cooked whole
6 whole hard-boiled egg whites, chopped
2 stalks celery, sliced thin
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1 1/4 cup light mayonnaise
1 tbsp white vinegar
1/2 cup yellow mustard, prepared
1/4 cup dill pickle relish
1/2 tsp black pepper

In a covered saucepan, cook potatoes in boiling water for 20 minutes. Peel and cube them. Let chill overnight. In a covered saucepan, cook eggs for 15 minutes. In a mixing bowl, combine, egg whites, celery, peppers, onions, mayonnaise, vinegar, mustard, relish, salt, and black pepper until thoroughly combined. Then, add potatoes. Chill for 6 to 24 hours.

Posted: 8/25/1997

Salads & Dressings

Rated by 15 users (4.53)

WW Points^* : 2.85

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 115 Calories from Fat 233 (203%)
% Daily Value *
Total Fat 9g	14%
Saturated Fat 1g	5%
Monounsaturated Fat 3g
Polyunsaturated Fat 5g
Trans Fat 0g
Cholesterol 1g	0%
Sodium 622mg	26%
Potassium 2mg	1%
Total Carbohydrate5g	2%
Dietary Fiber 1g	4%
Sugars 1g
Protein 3g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.