POTATO SALAD CALORIES 1 CUP RECIPES

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SKINNY CLASSIC POTATO SALAD RECIPE - BETTYCROCKER.COM



Skinny Classic Potato Salad Recipe - BettyCrocker.com image

53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 10

6 medium red potatoes (2 lb), unpeeled
2 hard-cooked eggs, chopped
2 medium stalks celery, thinly sliced (1 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
  • In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
  • Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Nutrition Facts : Calories 200 , CarbohydrateContent 26 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 370 mg, SugarContent 3 g, TransFatContent 0 g

POTATO SALAD RECIPE - FOOD.COM



Potato Salad Recipe - Food.com image

This is my sister's recipe. Everyone just loves her potato salad! It's thick and hearty with a great flavor!

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 12 serving(s)

Number Of Ingredients 10

5 lbs potatoes, peeled and cut into cubes
4 hard-boiled eggs
1 large red onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
1/2-3/4 cup dill pickle, chopped
1 -2 cup mayonnaise
1 tablespoon mustard
1 -2 tablespoon pickle juice
salt and pepper

Steps:

  • Boil potatoes until soft and then drain well.
  • In a large bowl add potatoes, 3 of the hard boiled eggs (chopped), onion, green pepper, celery and dill pickles; toss lightly to mix.
  • Add mustard, 1 tbsp dill pickle juice, salt, pepper and 1 cup of mayonnaise; mix well.
  • Add more dill pickle juice if desired.
  • Add more mayonnaise until you reach desired consistency.
  • Slice remaining hardboiled egg into long ovals and lightly press onto top of potato salad for garnish.
  • Serve chilled.
  • *Note: The "cooking" time for this recipe also includes the time for chilling.

Nutrition Facts : Calories 256.5, FatContent 8.6, SaturatedFatContent 1.6, CholesterolContent 67.3, SodiumContent 243.6, CarbohydrateContent 39.7, FiberContent 4.7, SugarContent 3.8, ProteinContent 6.4

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