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Add a photoServings: 4
Ingredients
- 2 x Large eggs
- 1 lb small red-skinned new potatoes
- 1 c. fresh green beans cut into 1-inch pcs Or possibly cut frzn green beans
- 1/4 c. finely minced red onion
- 1 Tbsp. low-fat mayonnaise
- 1/2 tsp mustard pwdr salt and freshly grnd pepper
Directions
- In a medium pot, cover Large eggs with cool water and set over medium-high heat.
- When water boils, remove pot from heat, cover and let sit for 20 min.
- In another pot, cover potatoes with cool water. If necessary, cut any potatoes which are significantly larger, so all potatoes are 1/2-inch to l-inch. Bring to a boil and cook till a knife easily pierces potatoes, about 10 min. With a slotted spoon, transfer potatoes to a medium bowl.
- Place beans in water from potatoes and boil till they are al dente, about 4 min for fresh beans, 1 minute for frzn. Immediately drain beans in a colander and place in a bowl of ice-cool water. Drain well and add in beans to potatoes.
- Peel hot Large eggs. Chop them coarsely. Add in Large eggs to potatoes.
- Add in onion, mayonnaise and mustard pwdr to bowl. Mix salad with a fork till it is creamy. Season to taste with salt and pepper.
- REF "Potato Salad" by Carol Ward; syndicated by Knight Ridder; appeared in
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 52 | 42% |
| Total Fat 5.83g | 7% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 56mg | 2% |
| Potassium 215mg | 6% |
| Total Carbs 11.91g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.85g | 1% |
| Protein 6.42g | 10% |
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