Friday, July 1, 2011

Countdown to the 4th

Today's recipe is not quite as low-calorie as the previous I've posted but I can't imagine a cook-out without my mother's potato salad! Since I haven't been able to dig up her exact recipe, I did a Google search in hopes of finding something similar. This one from Betty Crocker looks just about right. You can substitute light mayo to cut the fat & calories a bit but I think I'll just have a small portion of the real thing. *smile*

Favorite Potato Salad

A must for picnics! This classic potato salad takes only 10 minutes of hands-on prep time.

Prep Time
10 Minutes

Total Time 4:50 Hrs:Mins

Makes 10 servings

6 medium boiling potatoes (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard cooked eggs, chopped

Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

Makes 10 servings (about 3/4 cup each)

To keep this and other mayonnaise-based salads cold while at a picnic, place the serving container in a bowl filled with ice.

Time Saver:
You can buy hard-cooked eggs in the deli section or next to the meat case of most grocery stores.

Nutrition Information:

Calories 340
(Calories from Fat 260 ),
Total Fat 29 g
(Saturated Fat 5 g,
Cholesterol 105 mg;
Sodium 480 mg;
Total Carbohydrate 17 g
(Dietary Fiber 2 g,
Protein 4 g;

Have a Beauty-Full Day,

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