Light Potato Salad

Name: Light Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 kilograms large baking potatoes; 3 hard-cooked eggs, grated; 237 milliliters low-fat mayonnaise; 1 teaspoons pepper; 3 teaspoons salt, divided; 1 Tbsp spicy brown mustard

Light Potato Salad requires about 45 minutes from start to finish. One serving contains 221 calories, 6g of protein, and 7g of fat. For 45 cents per serving, you get a side dish that serves 10. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of baking potatoes, hard-cooked eggs, spicy brown mustard, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet.

Instructions

Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.

Ingredients you will need

Potato

Water

Salt

Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.

Ingredients you will need

Mayonnaise

Mustard

Pepper

Salt

Equipment you will use

Bowl

Peel potatoes, and cut into 1-inch cubes.

Ingredients you will need

Potato

Add warm potato cubes and grated eggs to bowl, and gently toss with mayonnaise mixture.

Ingredients you will need

Mayonnaise

Potato

Egg

Equipment you will use

Bowl

Serve immediately, or, if desired, cover and chill.

Note: To reduce cooking time, use 4 extra-large baking potatoes (about 1 pound each), peeled and cut into 1-inch cubes. Proceed as directed, reducing cooking time to 20 minutes or until tender.

Ingredients you will need

Baking Potato