Rachel's
Potato Salad
2 - 3 servings
portionen10 minutes
aktive zeit1 hour
gesamtzeitZutaten
1 large russet potato or 2 small reds
1/4 heaping cup mayonnaise
3/4 teaspoon white or cider vinegar
3/4 teaspoon yellow mustard
1/4 teaspoon salt
pepper
2 medium celery stalks, chopped (1 cup)
1/4 onion, grated (1/2 cup)
2 hard cooked eggs, chopped
Anweisungen
Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
Chop into cubes 1 inch water. Heat water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 15 to 20 minutes or until potatoes are tender; drain. Cool.
Mix mayonnaise, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate.
Nährwertangaben
Portionsgröße
-
Kalorien
340
Gesamtfett
6
Gesättigtes Fett
5 g
Ungesättigtes Fett
-
Transfett
-
Cholesterin
105 mg
Natrium
480 mg
Gesamtkohlenhydrate
17 g
Ballaststoffe
2 g
Zucker insgesamt
-
Eiweiß
4 g
2 - 3 servings
portionen10 minutes
aktive zeit1 hour
gesamtzeit