Egg and Potato Salad with Green Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Two favorite spring salads get combined into one easy, lower-fat version. Ingredients:
2 pounds white potatoes, peeled, cut into 1-inch pieces |
1/4 cup low-fat mayonnaise |
1/4 cup nonfat milk |
1 tablespoon dijon mustard |
1 tablespoon apple cider vinegar |
3 large eggs, hard-boiled, peeled, coarsely chopped |
1 cup thinly sliced celery |
1/2 cup chopped green onions |
1/3 cup pimiento-stuffed green olives, chopped |
paprika |
Directions:
1. Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.
2. Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.
3. Per Serving: calories, 230; total fat, 7 g; saturated fat, 2 g; cholesterol, 164 mg. Nutritional analysis provided by Bon Appétit
|
|