Try this Egg and Potato Salad (Mf) recipe, or contribute your own.
Suggest a better descriptionBring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper. Yield: 4 servings Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 136 | ||
Calories from Fat: 91 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 8.6mg | 3 % | |
Sodium 279.8mg | 10 % | |
Potassium 157.5mg | 4 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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