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Add a photoEasy potato salad, tastes great on same day or next.
Ingredients
- 8 small potatoes
- 2 tablespoons Whole Egg or Soy Mayonnaise
- 1 tablespoon wholegrain mustard
- 1 teaspoon salt
Directions
- In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, then reduce heat. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking.
- Cut potatoes into quarters, leave the skin on.
- Mix mayonnaise and mustard. Add to the potatoes. Season to taste with salt and pepper.
- Serve cold. You can cook it a night before and keep it in the fridge. It will still taste fresh for lunch the next day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 206 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 606mg | 25% |
| Potassium 1083mg | 31% |
| Total Carbs 44.6g | 12% |
| Dietary Fiber 5.6g | 19% |
| Sugars 2.04g | 1% |
| Protein 5.99g | 10% |
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