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Mixed Up Potato Salad Recipe

Mixed Up Potato Salad Recipe

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Ingredients

Count

Nutrition

578

Calories

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Ingredients:

Serving

i made her version in the insert pic and mine is in the main pic.
i am guessing on exact measurements. make sure it is not mushy or sloppy with too much liquids.
6 large russet potatoes peeled
2 green onions cleaned and sliced or chopped fine
6 hard boiled eggs shelled and deviled if you wish reserve 2 or three for chopping into salad
4 small sweet pickles
4-6 1/2 inch slices of cheddar cheese cubed
1 large tomato chopped any kind of tomato will do. absorb any excess liquid with paper towel.
2 tbsp approx. (or more) of mayonnaise or miracle whip. which ever you prefer.
1 quarter tsp dry mustard (optional)
salt and pepper to taste
1 avocado sliced tossed in a bit of lemon juice. so it won'tsp darken.
approx. 1/2 cup sliced black olives (optional)
sweet paprika for top (optional)

Directions:

Cook potatoes until done and drain. Mash lightly and let cool then cover and refrigerate until cold.
Dice pickles and absorb liquid and cover in small bowl and refrigerate. This is so the salad won't weep. Dice tomato or tomatoes and absorb extra liquid with paper towel. Slice and chop onions and cover and refrigerate. Cube cheese and cover and refrigerate. I separated the potatoes into two bowls. More for my HB.
Rita' Version
Remove bowl of potatoes from fridge gently mix in approx. 1 chopped onion, 1 or 2 chopped eggs, cheese cubed a large handful or so. Add tomatoes and pickles and then add mayo or Miracle Whip with mustard mixed in. Be careful to add a bit at a time you don't want it sloppy. Salt and pepper to taste. Slice or make deviled eggs for top and shake some paprika on top. Serve immediately or cover and refrigerate. It will last up to two days or more.
My Version
Remove bowl of potatoes from fridge gently mix in approx. 1 chopped onion, 1 or 2 chopped eggs, add a bit of cubed cheese and chopped onion. Add mayo mixed with mustard a bit at a time until it it just lightly coated. Add sliced avocados tossed in lemon juice on top with black olives. You could also add sliced or deviled eggs which I did. Serve immediately or this can be refrigerated for a few hours and if avocados are mixed in they won't turn dark.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	578.45 Kcal (2422 kJ)
Calories from fat	230.42 Kcal
		% Daily Value*
Total Fat	25.6g	39%
Cholesterol	321.24mg	107%
Sodium	497.55mg	21%
Potassium	1572.91mg	33%
Total Carbs	59.6g	20%
Sugars	7.06g	28%
Dietary Fiber	5.45g	22%
Protein	26.9g	54%
Vitamin C	21.7mg	36%
Iron	3.9mg	22%
Calcium	353.9mg	35%

Amount Per 100 g
Calories	146.29 Kcal (612 kJ)
Calories from fat	58.28 Kcal
		% Daily Value*
Total Fat	6.48g	39%
Cholesterol	81.24mg	107%
Sodium	125.83mg	21%
Potassium	397.8mg	33%
Total Carbs	15.07g	20%
Sugars	1.79g	28%
Dietary Fiber	1.38g	22%
Protein	6.8g	54%
Vitamin C	5.5mg	36%
Iron	1mg	22%
Calcium	89.5mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

12.9

Points
15

PointsPlus

Good Points

saturated fat free,
low sodium

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