Potato Salad

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 6 medium potatoes
  • 6 eggs , hard cooked, whites reserved and chopped
  • 2 celery stalks , sliced thin
  • 1/2 Cup red bell pepper , or green bell pepper, chopped
  • 1/2 Cup onions , chopped
  • 1 1/4 Cup fat-free mayonnaise
  • 3 tsp vinegar
  • 4 Fl Oz prepared mustard
  • 4 Tbsp pickle relish
Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. When cool enough to handle, peel and cube potatoes.

Let chill overnight. Combine cooked, chopped egg whites and next 7 ingredients in a bowl. Season with salt and pepper to taste and stir to combine. Add potatoes and chill 6-24 hours before serving.
Calories
350 Cal
Fat
10 g
Carbs
53 g
Protein
13 g
Fiber
6.5 g
Sugar
10 g
Cholesterol
220 mg
Sodium
1400 mg


Nutrients

Fiber     6.5 g
Fat     10 g
Sugar     10 g
Carbs     53 g
Protein     13 g
Calories     350 Cal

Fats

Fat, Poly     1.7 g
Fat, Mono     4.5 g
Fat, Sat     2.7 g
Fat, Trans     0.4 g
Fat, Percent     26 %

Vitamins

Vitamin, K     25 mcg     21 %
Vitamin, A     840 IU     28 %
Vitamin, B12     0.5 mcg     20 %
Niacin     2.8 mg     18 %
Riboflavin     0.4 mg     30 %
Vitamin, C     35 mg     39 %
Vitamin, D     21 IU     3.5 %
Vitamin, B6     0.7 mg     43 %
Vitamin, E     1.1 mg     7.2 %
Panto, Acid     1.4 mg     28 %
Choline     120 mg     22 %
Thiamin     0.2 mg     19 %

Minerals

Calcium     94 mcg     9.4 %
Phosphorus     260 mg     37 %
Magnesium     72 mg     17 %
Copper     0.3 mcg     29 %
Fluoride     3.4 mcg     85 %
Zinc     1.5 mg     13 %
Cholesterol     220 mg     0.5 %
Sodium     1400 mg     92 %
Selenium     22 mcg     39 %
Manganese     0.5 mg     7.7 %
Potassium     1200 mg     25 %
Iron     3.2 mg     40 %