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Mustard Potato Salad

 

This is a traditional potato salad that is made from scratch
33

Yield

8

servings

Prep

10

min

Cook

15

min

Ready

50

min

Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

9 each russet potatoes
peeled, washed and cut into 1-inch chunks
*
5 large eggs
½ cup red onion
chop into 1/4-inch cubes
1 each celery stalks
slice into 1/4-inch slices
4 tablespoons sweet relish
2 tablespoons pimentos
chopped
3 tablespoons prepared mustard
*
cup mayonnaise, light
or more to 1/2 cup
*
½ tablespoon paprika
prefer smoked
1 x black pepper
to taste
*

Directions

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.

Place eggs in a saucepan and cover with cold water.

Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.

Mix together the mustard and mayonnaise, add to salad and mix well.

Sprinkle with paprika and refrigerate until chilled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 6048% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 91mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 10% Vitamin C 7%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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