Potato Salad Monte Carlo
Yield
8 servingsPrep
20 minCook
20 minReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | teaspoon |
garlic powder
|
|
| 3 | pounds |
potatoes
|
|
| ⅓ | cup |
scallions, spring or green onions
fine |
|
| 4 | large |
eggs
hard boiled, |
|
| ½ | teaspoon |
onion salt
|
|
| 1 | dash |
white pepper
to taste |
*
|
| 1 ½ | cups |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | ml |
garlic powder
|
|
| 1.4 | kg |
potatoes
|
|
| 79 | ml |
scallions, spring or green onions
fine |
|
| 4 | large |
eggs
hard boiled, |
|
| 2.5 | ml |
onion salt
|
|
| 1 | dash |
white pepper
to taste |
*
|
| 355 | ml |
mayonnaise
|
|
Directions
Cook the potatoes with the skins on and after cooling, peel and dice.
Mix all the ingredients well and allow to set for at least two hours.
