Potato 'n Egg Salad

Submitted by neese

"This is a great summer/bbq salad that's really easy to make. Light mayo can be used instead of the regular type for a lighter salad, but it's still not exactly low fat! The most important ingredient is the mustard, so don't leave it out!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 8-10

ingredients

• 5 -7 potatoes
• 3 celery ribs (diced)
• 1⁄2 cup chopped green onion
• 1⁄3 cup diced red bell pepper
• 3 hard-boiled eggs
• 1 cup mayonnaise
• 1⁄4 cup milk
• 1 1⁄2 teaspoons mustard
• 2 teaspoons salt
• 1 teaspoon black pepper (or to taste)
• 1 teaspoon paprika

directions

1. Peel potatoes, cut into 1 inch cubes and boil until tender. Cool in refrigerator for 1 hour.
2. Once cooled, place potatoes in large bowl. Add chopped celery, green onion and red pepper.
3. Shell eggs and chop coarsely (each into about 8 sections). Add to potatoes and veggies.
4. In small bowl, whisk together mayonnaise, milk, mustard, salt, pepper and paprika.
5. Combine mayonnaise mixture with potatoes until ingredients are well mixed.
6. Note: The amount of mayo can be reduced or increased depending on preference.

Reviews

[Wyaltheou]

Outstanding! I subbed red potatoes as well, and added walnuts and a bit of chopped apple. Very filling and VERY good. Thanks for sharing!

 

[Audrey M]

I used red potatoes and non-fat mayo and skim milk to cut back on some of the calories. Thanks for posting.