We got a little over 3 pounds of red potatoes in our Bountiful Basket yesterday and Bob loves potato salad so I went online and surfed around a bit for a red potato salad recipe and found this one on http://www.allrecipes.com. I used it as a starting point and modified it a bit to lower the calorie count so I’ll give you the original recipe and also the changes that I made. The original recipe said that it yielded 12 servings and that each serving was 315 calories; my modified version yields 10 one cup servings at 145 calories each, and it still tastes great!
3 pounds unpeeled red potatoes
4 eggs (I added 2 whole hard boiled eggs and 2 hard boiled egg whites)
1 1/2 cups mayonnaise (I used 1/4 cup light mayonnaise and 1/4 cup fat free sour cream)
2 tablespoons milk (I left this out)
2 tablespoons distilled white vinegar (I used white wine vinegar to give it more zip)
1/2 cup sliced green onions (didn’t have any)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced celery
I also added 1 tablespoon mustard
1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and then cut into 1″ cubes. Place in a medium bowl.
2 Place eggs in a small saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water 10 – 12 minutes. Remove from hot water, cool, peel and dice.
3 In small bowl, whisk together mayonnaise, sour cream, milk, vinegar, green onions, salt, pepper and mustard. Pour over potatoes, add eggs and celery and mix together. Cover and chill approximately 2 hours before serving.