Potato Salad

I'm sure this recipe came from something like a magazine ad, but it is by far my favorite recipe, and with a couple changes, you can cut some calories and have a great side dish for those summer picnics. It's also high in potassium (and sodium, so, you know, restraint).


24 oz. potatoes, skins on, diced
4 oz. sweet pickle/gherkin, chopped
1/4 cup Just Mayo
1/2 package Good Seasonings Zesty Italian Dry Mix
Paprika
Parsley
  1. Boil diced potatoes about 20 min, until tender.
  2. Combine potatoes, pickles, and Good Seasonings. Stir and set to cool.
  3. Once room temp, stir in mayo.
  4. Sprinkle with paprika and parsley just to make it pretty.
Makes 6 servings, 175 calories each.

Seen here with 8oz. Shrimp with Old Bay Hot and 5oz. of fresh asparagus for a 360 calorie, grilled meal.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 175
% Daily Value *
Total Fat 2 g4 %
Saturated Fat 0 g0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 384 mg16 %
Potassium 708 mg20 %
Total Carbohydrate 38 g13 %
Dietary Fiber 2 g10 %
Sugars 8 g
Protein 3 g7 %
Vitamin A5 %
Vitamin C51 %
Calcium4 %
Iron8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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