Different Potato Salad
Yield
6 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
|
|
| 1 | cup |
onions
chopped |
|
| ¼ | cup |
vinegar
|
|
| ½ | cup |
prepared mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | large |
eggs
hard cooked |
|
| 1 | cup |
celery heart
chopped |
* |
| ½ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
|
|
| 237 | ml |
onions
chopped |
|
| 59 | ml |
vinegar
|
|
| 118 | ml |
prepared mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | large |
eggs
hard cooked |
|
| 237 | ml |
celery heart
chopped |
* |
| 118 | ml |
mayonnaise
|
|
Directions
Boil and chop potatoes.
Add onions, celery, salt and pepper.
Separate egg whites and yolks.
Chop whites into potato mixture. Mix yolk with vinegar, mashing yolk to dissolve. Add mustard and mayonnaise, mixing thoroughly. If too thick, add more vinegar to form sauce and pour over potato mixture.
