Potato Salad
12 servings
Ingredients
- 5 lb. potatoes
- ½ t. vegetable oil
- ½ t. butter, melted
- pinch of salt
- ½ green pepper, finely chopped
- ½ onion, finely chopped
- 1 t. garlic paste, or finely ground garlic
- 1 t. vinegar
- ½ to ¾ c. low fat or fat-free mayonnaise,
- 4 hard boiled eggs
- 1 T. mustard
Directions
1. Fill a 6-quart stockpot, with 4-5 quarts water, and bring to a boil, then add a pinch of salt. Meanwhile, peel and cut the potatoes into even small cubes.
2. Add the potatoes to the boiling water, bring to a boil, reduce heat, and cook until they can be easily pierced with a fork, being careful not to overcook.
3. Drain, and place the potatoes into a mixing bowl.
4. Pour the vinegar over the potatoes, and then gently mix all the remaining ingredients with the potatoes.
5. Refrigerate, and serve well chilled.
Nutritional Information – Per Serving
Calories 195
Calories from Fat 50 |
Amount Per Serving |
% Daily Value* |
|
|
Total Fat 5.6g |
9% |
Saturated Fat 1.0g
Trans Fat 0.0g |
5% |
Cholesterol 66mg |
22% |
Sodium 138mg |
43% |
Total Carbohydrates 31.5g |
11% |
Dietary Fiber 4.8g
Sugar 2.6g |
19% |
Protein 5.4g
Vitamin A 2%
Vitamin C 69%
Calcium 3%
Iron 8% |
|
* Based on a 2000 Calorie Diet |
Source: Woodhull Hospital / North Brooklyn Health Network |
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