Egg And Potato Salad With Green Olives Recipe
Servings: 6
Ingredients
- 2 lb white potatoes peeled, and cut into 1" pcs
- 1/4 c. low-fat mayonnaise
- 1/4 c. nonfat lowfat milk
- 1 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- 3 lrg hard-boiled Large eggs peeled, and coarsely minced
- 1 c. thinly-sliced celery
- 1/2 c. minced green onions
- 1/3 c. pimiento-stuffed green olives minced Salt to taste Freshly-grnd black pepper to taste Paprika
Directions
- Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes till tender, about 10 min. Cold.
- Whisk mayonnaise, lowfat milk, mustard and vinegar in large bowl to blend. Add in potatoes, Large eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hrs ahead. Cover; chill.) Transfer salad to serving bowl. Sprinkle with paprika; serve.
- This recipe yields 6 servings.
- Comments: Two favorite spring salads get combined into one easy, lower-fat version.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 216 | |
| Calories from Fat 93 | 43% |
| Total Fat 10.47g | 13% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 126mg | 5% |
| Potassium 693mg | 20% |
| Total Carbs 25.22g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.7g | 2% |
| Protein 6.24g | 10% |
