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.
Favorite Potato Salad
A must for picnics! This classic potato salad takes only 10 minutes of hands-on prep time.
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.
You can buy hard-cooked eggs in the deli section or next to the meat case of most grocery stores.
(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;