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| INGREDIENTS |
| 2 lb. |
Yukon gold potatoes |
| 6 |
large eggs, hard boiled |
| ½ cup |
chopped scallions |
| 2 cups |
sliced radishes |
| ¾ cup |
chopped Vidalia onions |
| 1½ cups |
diced celery |
| 1½ cups |
fat free mayonnaise |
| cup |
cider vinegar |
| ¾ tbsp. |
yellow mustard |
| ½ tsp. |
each marjoram & thyme |
| ¼ tsp. |
white pepper |
| ¾ tsp. |
each dry mustard & paprika |
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| RECIPE |
- Cook potatoes until just tender. Peel and cut into 1-inch cubes.
- When potatoes are cooled, toss with onions, celery, radishes, and green onions in large bowl. Set aside.
- Mix remaining ingredients, except eggs, until slightly soupy (add additional vinegar if too thick).
- Toss with potatoes to dress.
- Slice eggs and place on top, sprinkle with paprika.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
210 |
|
| Total Fat |
4 g |
|
| Sodium |
510 mg |
|
| Total Carbohydrates |
34 g |
|
| Fiber |
4 g |
|
| Protein |
8 g |
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