Egg And Potato Salad With Green Olives Recipe

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Servings: 6


Cost per serving $0.61 view details
  • 2 lb white potatoes peeled, and cut into 1" pcs
  • 1/4 c. low-fat mayonnaise
  • 1/4 c. nonfat lowfat milk
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. apple cider vinegar
  • 3 lrg hard-boiled Large eggs peeled, and coarsely minced
  • 1 c. thinly-sliced celery
  • 1/2 c. minced green onions
  • 1/3 c. pimiento-stuffed green olives minced Salt to taste Freshly-grnd black pepper to taste Paprika


  1. Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes till tender, about 10 min. Cold.
  2. Whisk mayonnaise, lowfat milk, mustard and vinegar in large bowl to blend. Add in potatoes, Large eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hrs ahead. Cover; chill.) Transfer salad to serving bowl. Sprinkle with paprika; serve.
  3. This recipe yields 6 servings.
  4. Comments: Two favorite spring salads get combined into one easy, lower-fat version.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 6 servings
Calories 216  
Calories from Fat 93 43%
Total Fat 10.47g 13%
Saturated Fat 1.9g 8%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 126mg 5%
Potassium 693mg 20%
Total Carbs 25.22g 7%
Dietary Fiber 3.9g 13%
Sugars 2.7g 2%
Protein 6.24g 10%
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