Tuesday, February 15, 2011

Egg Salad Recipe

Egg Salad Recipe

  • For the past month, Karel and I have been making egg salad. Each time is different with a new ingredient in our recipe. Last night I made a delicious and spicy egg salad which went great on top of a bed of spinach. Unfortunately, I didn't make enough and we have no leftovers.
  • Egg salad can be so healthy but if you buy it pre-made in the store or follow the basic egg salad recipe, you are likely to consume a lot of fat and calories.
Here's a typical egg salad recipe....
  • 8 eggs
  • 1 egg = 78 calories, 5.4g fat, 212mg cholesterol, 6.3g protein
  • 1 tablespoon mayonnaise
  • 1 tbsp = 90 calories, 10g fat
  • 2 tablespoons prepared Dijon-style mustard
  • 1 tsp = 5 calories, 120mg sodium
  • 1 teaspoon dried dill weed
  • 1 teaspoon paprika
  • 1/2 red onion, minced
Here's my recipe....
  • 5 egg whites
  • 1 egg white = 16 calories, 4g protein
  • 2 egg yokes
  • (Or 3 egg whites + 2 whole eggs)
  • 1/3 cup diced purple onion
  • 2 cloves garlic (diced)
  • 1/4 cup green peppers (diced)
  • 1/2 can of diced tomatoes and green chili's (you can use fresh but I happened to have a can in my pantry)
  • 1/2 tbsp olive oil Mayo (or fat-free mayo)
  • 2 tsp. spicy mustard
  • 1/8 cup fresh Parmesan cheese (you can use shredded or if you use it in a shaker, use 2 tbsp)
  • Pepper and cayenne pepper
  • To cook perfect hard boiled eggs, boil water in a pot. When the water is boiling, slowly add your eggs to the pot. I use a ladle (or any cooking spoon) to slowly drop the eggs into the water. When the eggs are added, turn down the heat to low and cook for 10-12 minutes. After the eggs are finished cooking, empty out the water and fill the pot with cold water for 2-3 minutes. When you are peeling your eggs, peel them under cold water. I have cracked my eggs by adding them too quickly to the water so another easy tip is to cook your eggs for 20 min. Turn the heat on high with the eggs already in the water. When the water boils, reduce the heat to low and cook for the remainder of the 20 minutes.
  • Egg salad is best chilled so try to make the egg salad ahead of time, before eating it.
  • Always refrigerate your egg salad or keep chilled if taking it to work.
  • Great ways to incorporate egg salad into your diet:
  • Stuff pita bread with egg salad
  • Use inside a wrap or on a bagel (or 1/2 bagel)
  • Make a sandwich or an open face sandwich (even better, two open face sandwiches for double the egg salad!)
  • Eat with pita chips (be sure to portion control!)
  • Top your salad with egg salad
  • Eat it all by itself
  • In the mood for a high protein meal? Make an omelet and use my spicy egg salad recipe for the inside of the omelet (use only egg whites and skim milk when making the omelet. I recommend 2 egg whites and 2 tbsp skim milk)
  • Change up your normal egg salad recipe. Add tofu, diced lean meat, veggie meat, different spices, fresh herbs, different cheeses (ex. goat cheese, blue cheese, mozzarella), different veggies (peas, corn, potatoes, zucchini, celery, cucumber, eggplant) or add seeds/nuts (sunflower seeds, soy nuts, chopped almonds).
Related Articles:

A.) Basic egg salad recipe

  •  Satisfaction can be found in a great egg salad recipe. There is nothing more satisfying or filling than an egg salad sandwich. Sure everyone moves away from you in the lunchroom, but secretly they all want a bite.
  • This recipe is your basic egg salad recipe. Everyone has their own favorite additions like olives, a slice of tomato, pickles, fresh or dried dill. Whatever yours is, throw it in and enjoy!
  • 1/2 cup mayonnaise
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hard-cooked eggs,chopped
  • 1/2 cup finely chopped celery
  • lettuce leaves or bread
  • In a bowl, combine mayonnaise, onion, salt and pepper.
  • Stir in eggs and celery. Cover and chill.
  • For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.
B.) Chicken salad recipe

  • Chicken salad recipes are very popular wherever you go and this is because chicken salads are very satisfying, nutritious and delicious. A chicken salad recipe is also very easy to prepare because all you have to do is cook, cool, cut the chicken into bite size pieces and after that, you just chop your vegetables, and toss the whole thing with your easy to make salad dressing.
Few Ingredients Add Up To Delicious Salad
  • The chicken salad recipe that is presented here is a very simple recipe with only a few ingredients. This is part of its appeal because the simple flavoring adds up to an incredibly tasty dish. Once you tastethis chicken salad recipe, you will know why this simple dish is such a popular salad even for the pickiest of eaters.
  • This salad calls for macaroni or your favorite pasta for salads. You will need to cook the pasta until it is very al dente. If you cook it for too long, it may be mushy by the time it is served. Your pasta will continue to soak up the dressing when you are chilling it so you do not have to worry that your pasta will be too firm. By the time you serve your chicken salad, your noodles will be just right.
Salad Ingredients
  • 2 cups cooked pasta
  • 1 1/2 cups chicken, cooked and chopped
  • 1 rib celery, chopped
  • 1 cucumber, chopped
Salad Dressing Ingredients
  • 3/4 cup mayonnaise
  • 1/2 small onion, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Create your salad dressing by mixing the mayonnaise, onion, salt and pepper until they are thoroughly blended in a medium bowl.
  • Toss the chicken, celery and cucumber together in a large bowl.
  • Pour your salad dressing over your salad ingredients and toss together. If your salad is too dry, add more mayonnaise until you get the texture that you desire. Add more seasoning, if necessary.
  • You can serve your salad right away or you can mingle the flavors by chilling your salad in the refrigerator for a few hours or for overnight.
  • Although this salad is delicious as it is, you may want to dress it up with a few of your favorite ingredients. You may want to add more vegetables to it such as broccoli, carrots, black olives, cheese, green peppers or tomatoes or you may even decide to spice it up with hot peppers, salsa or garlic. This chicken salad recipe is great on its own and you can be sure that this is a healthy addition to your table. 
C.) Classic egg salad recipe

  • 1 crushed garlic clove
  • 2 tbsp olive oil
  • 1 small ciabatta loaf, torn in bite-sized pieces
  • 2 eggs
  • 1 head torn Cos lettuce
  • 4 tbsp fresh Caesar salad dessing
  • slices of avocado
  • Heat oven to 200C/fan 180C/gas 6.
  • Infuse garlic with olive oil for as long as possible. Tear ciabatta into bite-sized pieces and toss with the oil, then toast the bread in the oven for 10-15 mins until golden brown.
  • Meanwhile poach the eggs. Dress the lettuce in fresh Caesar salad dressing (we like Florette). Toss the salad, croutons and lettuce in the dressing along with slices of avocado and divide between two plates.
  • Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.
D.) Deviled egg recipe 

  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
  • a few leaves of fresh flat-leaf parsley, finely chopped, optional
  • freshly ground black pepper
  • salt, to taste
  • paprika, optional
  • Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.
  • Makes 12 halves, 24 quarters. Recipe can be doubled.
E.) Egg salad sandwich recipe

  • Egg salad is a lunchtime sandwich classic, but it also works very well on a brunch buffet with cocktail-style pumpernickel bread and sliced fresh tomatoes. Throw some olives into the salad if you want to get fancy.
Serves 2 cups
  • 6 hard-boiled eggs, chopped
  • 2 scallions, minced
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper Directions 
  • Place the chopped eggs, scallions, mayonnaise, mustard, salt, and pepper in a small bowl and mix well.
  • Adjust the seasonings to your preference.
  • Cover and refrigerate for several hours to allow the flavor to develop.

  • Preparation time: 5 minutes with pre-boiled eggs, plus several hours downtime.
F.) Potato salad recipe

  • 6 medium potatoes
  • 1/2 large red onion
  • Cheddar cheese (as desired)
  • Pepper Jack cheese (as desired)
  • 6 large pieces bacon, crumbled
  • 6 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon Thousand Island
  • 1 tablespoon Ranch
  • 1 tablespoon honey barbeque sauce
  • Boil potatoes until soft. Cut into slices and mix together with mayonnaise.
  • Stir in the mustard, barbeque sauce, Ranch and Thousand Island.
  • Chill for 1 1/2 hours, and then add the cheese and crumbled bacon.
  • Sprinkle with salt, pepper and garlic salt. Add paprika for decoration.
  • The potato salad recipe is ready to serve....great ! Enjoy it !
G.) Simple egg salad recipe

  • 4 servings.
  • 6 large eggs
  • 1/3 cup mayonnaise
  • 1/4 teaspoon black pepper
  • Place eggs into a pot, and cover with water. Bring the eggs to a boil on the stove top, once the water is boiling, place a lid on the pot, and turn off the heat. Allow the eggs to sit for 10 minutes, they will cook themselves with the residual heat in the pot. Over cooking boiled eggs gives you green eggs and that never looks attractive. After ten minutes, remove pot from stove top, and allow the faucet to pour cool water over the eggs. Once the water is no longer hot, add a few ice cubes, and let the eggs cool. When the eggs have cooled, give them a rough chop and place into a bowl. Combine chopped eggs along with the mayonnaise and black pepper.
  • You can add your own variety of extra ingredients, maybe you would like some dill pickle or even some onion to the egg salad for a different flavor. I really enjoy egg salad on toasted sourdough bread.
How Long Do Eggs Stay Fresh?
  • Note: this is for raw eggs, and not cooked eggs.
  • “The oil coating which seals the shell’s pores helps to prevent bacteria from entering the egg and reduces moisture loss from the egg. RAW SHELL EGGS REFRIGERATED IN THEIR CARTONS WILL KEEP FOR ABOUT 4 TO 5 WEEKS BEYOND THE PACK DATE WITHOUT SIGNIFICANT QUALITY LOSS. (The pack date is usually a number from 1 to 365 representing the day of the year starting with January 1 as 1 and ending with December 31 as 365.)”
  • “Properly handled and stored, eggs rarely “spoil”. If you keep them long enough, they are more likely to simply dry up! But, don’t leave eggs out at room temperature. They’ll age more in 1 day at room temperature than they will in 1 week in the refrigerator. Room temperature is also an ideal temperature for bacterial growth.” 
H.) Tuna salad recipe

Oh My This Is A Tuna!
  • 1 cup Sunflower Seeds (soaked)
  • 1 cup Raw Walnuts (soaked)
  • 1/8 cup fresh squeezed Lemon juice
  • 1/2 Tsp. Garlic (minced)
  • 1/2 Tsp. Kelp flakes
  • 2 tablespoons Nama Shoyu

  • 1 pickle chopped (Bubbies pickle)
  • 1 Tsp. Ume Plum vinegar (or apple cidar, I used Ume Plum)
  • 1 Tsp. Herbamare seasoning
  • 3 tablespoons Bubbies pickle juice
  • 1 tablespoon fresh Dill Weed (chopped)
  • 1/4 cup Onion (chopped)
  • 1/4 cup chopped Celery
  • 1/8 cup Parsley (chopped)
  • In FP blend seeds, nuts, lemon juice, garlic, kelp & Nama Shoyu. Transfer to bowl and add the rest of the ingredients.
  • Stir until mixed!

Saturday, January 15, 2011

Potato salad recipe

Potato salad recipe

  • Potato salad recipes are one of those things that you expect to find at a big family gathering and no picnic would be right without it. While the potato salad recipe varies in ingredients based on where in the world they come from they are for the most part all good. I guess you could say “I’ve never met a Potato salad I didn’t like”.
  • So below here are some of the variations in styles of potato salad recipe based on the ingredients:

  • Potato salad recipes made with new potatoes, cooked with skin on and skin left on.
  •   Potato salad made with larger potatoes, cooked with skin on and then peeled and cut
  •   Potato salad made with a mayonnaise, sour cream or milk dressing base
  •   Potato salad made with a vinegar base.
  • Potato salad made with a mustard base.
  • After that it’s just a matter of taste and texture as to what you put into it.
  • One other thing worth pointing out is the temperature at which the potato salad recipe is served. This has something to do with the style and ingredients of the potato salad also. What we in America refer to as “German potato salad” is served warm and is a vinegar based potato salad. You wouldn’t want to be serving a mayonnaise base potato salad warm.
  • Well for those of you that are looking to shead a few pounds (I include myself in this statement) im sorry to say there is no potato salad diet. But as with most things in life what this mean is that you have to take things in modiration. You can eat potato salad and lose weight too. How you ask? By doing what we should all be doing, get up out of that chair your reading this from and move. Also don't fill that plate up with the potato salad. Have just enough to satisfy that crraving and move on. Now there are ways to reduce the amount of carbs and calories in potato salad but that is anought website im sure so for here just remember modiration.
  • If you have a great Potato Salad Recipe that you would like to share then drop an a post to us on the blog. We are always looking to expand the list of potato salad recipes and if you have something that goes great with potato salad let us know about that too.
  • Bigest tip I can give you about making great potato salad is don't make mashed potatoes, what I mean by that is don't over cook your potatoes.  When eat potato salad you exspec t to put your fork into a potat and it to stay together.  Other than that I've only meet 1 potato salad I did't like.
  • Not all potatoes are created equal when it comes to making potato salad. You need to use a potato that is designed for Boiling.
There are two basic kinds of potatoes:
  • First there are baking potatoes that are more starchy. They are identified by their long bodies and rough skin. These are greate for French fries, baking and mashing.
  • The common names for these are "Russet", "Goldrush", "Norkotah", "Long White" or "California Long White", and Idaho.
  • The potatoes that we want for a potato salad recipe are sometimes called waxy potatoes. They tend to have a thin, smooth skin with a waxy like flesh. They are higher in water and sugar, and don't have as much starch.
  • These types of potatoes are great for soups, casseroles, potato salad, roasting, and barbecuing because of the higher water content the tend to keep their shape. If you do use them for mashing you will get something that is more like paste glue and will be full of lumps.

A.) Mustard potato salad recipe

  • 4 eggs

  • 8 medium-sized russet potatoes

  • 1/4 small sweet onion

  • 3 Tablespoons diced cherry pepper

  • 1/4 cup sweet pickle relish

  • 1/2 cup mayonnaise (or substitute vegan mayonnaise)

  • 4 Tablespoons mustard (preferably yellow, but brown will work)

  • 2 teaspoons paprika

  • black pepper to taste

Preparation Instructions:

  • Hard boil the eggs. (Put eggs in a pot, covered in water, and bring to a boil. Boil for 10 minutes, then drain and let cool in cold water.)
  • Wash and then peel the russet potatoes. Cut them into bite-sized cubes. Next, put them in a large pot, cover them in water, and then boil them until soft and tender (a fork will sink all the way through one with no resistance). When the potatoes are done, drain them well. Transfer to a large bowl, and set aside.
  •   Meanwhile, once the eggs are cool enough to handle, shell and rinse them. Dice them up and add them to the potatoes in the bowl.
  • Dice the onion and the cherry pepper(s), and add them to the bowl.
  • Add the sweet pickle relish, mayonnaise, mustard, and paprika. Mix until well-blended. Add black pepper to taste.
  • Chill for an hour in the refrigerator. Serve as a side. Enjoy!
B.) Classic potato salad recipe

  • 15 pounds potatoes, peeled and cubed
  • 4 cups mayonnaise
  • 1 cup sweet pickle relish
  • 1/4 cup prepared mustard
  • 1 jar (4 ounces) diced pimientos, drained
  • 2 tablespoons salt
  • 1 tablespoon sugar
  • 2 teaspoons pepper
  • 6 celery ribs, chopped
  • 8 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • Paprika and green pepper rings, optional
  • Place potatoes in two large stock pots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
  • In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine.
  • Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired. Yield: 50 servings (3/4 cup each).
 C.) Easy potato salad recipe

  • Making potato salad is really easy! It is an all-time favorite side dish or vegetable dish that people crave with barbecue, picnics, and outdoor events in the summertime.
  • My easy potato salad recipe is here further down on this page. And, if you follow my simple potato salad recipe, you will be able to make the best potato salad that people will love! Every time I make it, the potato salad gets rave reviews.
  • My favorite time to make potato salad is when I am serving up some of Terry's Barbecue Sauce with some ribs and baked beans. It's really fast and easy and there are so many easy potato salad recipes available to try. When my mother-in-law taught me how to make potato salad with mayonnaise, I quite buying it in the store and started making my own. I couldn't believe I learned how to make easy potato salad so fast!
  • If you are looking for a fast and easy dish to make, potato salad is it. And, it's what most people enjoy at a large gathering. Potato salad is best when made in larger batches to serve as a crowd pleaser. A good site to find more information is allrecipes.com but a lot is here to help you too. Just be aware that there are many ways to make potato salad.
  • The best thing about how to make potato salad is how easy it is to change the ingredients to match your taste. Potatoes mix well with a wide range of unique flavors, so combining potato salad recipes is recommended. Many easy potato salad recipes are made with oil, without oil, with mayonnaise, and without mayonnaise. Once you find a basic recipe that works the best, its easy to change it up and make it more interesting.
  • The only common denominator to easy potato salad recipes is some kind of oil. There are several important things to know about how to make potatoe salad. One this is that it is best if you can make it the night before you want to eat it. It needs time to set up.
  • Potato salads usually come in two general descriptions; potato salads made with mayonnaise, and potato salads made with a vegetable oil or even olive oil. Some potato salad recipes use mustard, assorted vegetables, and lots of different seasonings. But most potato salad recipes include a main ingredient of mayonnaise or miracle whip, especially the southern style recipes for potato salad.
  • The most popular potato salad is the one made from a mayonnaise based potato salad recipe. This is normally the kind of potato salad people immediately think of when they think of a potato salad recipe. While its very tasty, it does involve a fairly large amount of mayonnaise, which is of course high in saturated fat and cholesterol. But hey, my grandparents lived into their late 80’s even though they routinely ate large quantities of high fat food! Potatoe salad is just one of those dishes that stands the test of time. My favorite easy potato salad recipe is further down the page and worth trying.
  • The potato salad recipe that uses no mayonnaise at all though is gaining popularity. For people thinking about a low fat diet, the potato salad recipes that use the no mayonnaise option are available. Typically, these easy recipes use mustard and other seasonings to replace the mayonnaise.
  • Under the quantity specified in a recipe, just substitute the mayonnaise with sour cream, a plain yogurt, or some cottage cheese to make potato salad with no mayonnaise in it at all! Then, you can puree these substitutes in a blender for the best results. And remember, just try the low fat or fat-free alternatives to reduce on calories or fat consumption.
  • Most people today are becoming more aware of their health in their choices of food. For example, oil based potato salads are becoming more popular. Remember, the first potato salad recipes our grandparents made were made with olive oil. This was probably because there was no mayonnaise available in those days. Potato salad made with olive oil is just as good as the easy mayonnaise based recipe. With the right seasoning, it can be just as good as the original potato salad.
D.) Basic potato salad recipe

  • 8 boiled potatoes, cubed (leave skins on if you want)
  • 2 teaspoons capers (optional)
  • 1/4 cup chopped celery
  • 1/2 medium onion, chopped coarsely
  • 3 cold hard boiled eggs, chopped coarsely
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dry mustard (to taste)
  • Turn this recipe into a puzzle! [click]
  • Combine dry mustard with mayonnaise. Mix the potato, chopped eggs and onion, and add mayonnaise. Mix gently but thoroughly, and chill for an hour or so before serving.
  • This recipe from CDKitchen for Basic Potato Salad serves/makes 6
E.) German potato salad recipe

  • 10-12 Yellow Finnish Potatoes
  • 1 large onion
  • ½ - ¾ cup broth (chicken or vegetable)
  • ¼ cup white vinegar
  •  2 tbs. water
  • ¼ cup, plus 1 tbs. oil
  • Salt and Pepper to taste
  • Boil the whole potatoes until they are done, but still firm.
  • Drain the water, cover, and place in a cool place for 1-2 hours.
  • While the potatoes are cooling, chop the onion. Heat 1 tbs. of oil in a pan. Add the onion, and cook until it is brown and crispy.
  • Peel the skin off of the potatoes.
  • Slice the potatoes very thinly into a bowl. The large slicer on a cheese grater works well for this.
  • Add the browned, crispy onion, and toss gently together.
  •  In a small bowl or measuring cup, combine the oil, vinegar, and broth.
  • Stir vinegar mixture into the potatoes.
  •  If needed, add a bit of water to the potato salad. The consistency should be mushy, but not runny.
  • Add salt and pepper, to taste.
  • Add more vinegar, if needed (you’ll have to go by taste).
  • Refrigerate for 2-3 hours (or overnight).
  • Bring to room temperature before serving.
  • Crisp some bacon, and stir it into the salad before refrigerating. The traditional recipe calls for chicken broth, but I provided the option of using vegetable broth because that is how I make it. If you use vegetable broth and omit the bacon, this is a great vegetarian salad.
Serving Suggestions
  • This salad is often served with some sort of Wurst (German sausage, like Bratwurst or Bockwurst) and Brotchen (German rolls). If you are serving a vegetarian meal, which I tend to do, you can purchase some lovely faux sausages made with tofu, sundried tomatoes, chives (really, the possibilities are endless).
  • There is nothing like an outdoor barbecue with some good German food and beer with friends and family.
F.) Healthy potato salad recipe

  • Our healthy take on potato salad is now our favorite recipe. This slimmed-down salad (minus 50 calories and 7 fat grams per serving) has just the right level of tangy flavor and no gloppiness. We used light mayo (and less of it than the regular stuff) and swapped whole milk for low-fat buttermilk to keep it moist.


  • 3 pound(s) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 1/4 teaspoon(s) salt
  • 1/4 tablespoon(s) coarsely ground black pepper
  • 3/4 cup(s) buttermilk
  • 1/4 cup(s) light mayonnaise
  • 2 tablespoon(s) snipped fresh dill
  • 2 tablespoon(s) cider vinegar
  • 1 tablespoon(s) Dijon mustard
  • 2  green onions, thinly sliced


  • In 4-quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are just fork-tender.
  • Meanwhile, in large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
  • Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.
G.) Traditional potato salad recipe

 Traditional Potato Salad
  • 2 lbs. Idaho Potatoes, peeled and diced (about 5 cups)
  • 1/2 cup mayonnaise or light mayonnaise
  • 2 Tbsp. cider vinegar
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup finely diced celery
Optional Add-Ins:
  • 1/2 cup finely chopped onion or scallion
  • 1/2 cup chopped hard-boiled egg
  • 2 Tbsp. freshly chopped parsley,chives or dill
  • Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat. Cook 13 to 15 minutes or until potatoes are tender. Drain.
  • In a large bowl combine mayonnaise, vinegar, salt and pepper. Add potatoes, celery and optional add-ins. Toss to coat thoroughly.
Approximate nutritional analysis:
  • 170 calories, 4 grams fat, 3 grams protein, 31 grams carbohydrate, 5 mg cholesterol, 332 mg sodium.
H.) Red potato salad recipe

  • 12 cups cubed red potatoes
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1/2 cup minced red onion
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
  • In a large bowl, combine potatoes, bell pepper and onion.
  • In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.