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Total Time
30mins
Prep 10 mins
Cook 20 mins

This potato salad was a revised recipe from a family favorite that was really fatty. Core or 2 pt. per 1/2 c. serving

Ingredients Nutrition

Directions

  1. In a large bowl, combine mayonnaise, vinegar, Splenda, chives, celery, and black pepper.
  2. let stand about half an hour.
  3. Add potatoes.
  4. Mix well to combine.
  5. Fold in egg.
  6. Cover and refrigerate at least half an hour.
  7. Gently stir again before serving.