Potato Salad

• portions: 2 - 3 servings
• temps actif: 10 minutes
• temps total: 1 hour

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 340
• Lipides Totaux: 6
• Lipides Saturés: 5 g
• Cholestérol: 105 mg
• Sodium: 480 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 2 g
• Protéines: 4 g