Red Potato Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #5479
May 19, 2012
Categories: Salads, Potato Salad, Vegetables, Potatoes, British, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Baby Shower, Brunch, Entertaining, Fall/Autumn, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Regional Holiday, Summer, Hand Mix/Whisk, Gluten-Free, Kosher, Low Fat, Non-Dairy, Sugar-Free, Vegetarian, Make it from scratch more
"A nice summer potato salad with a little kick"
Ingredients
Nutritional
- Serving Size: 1 (323.9 g)
- Calories 227.9
- Total Fat - 3.1 g
- Saturated Fat - 0.8 g
- Cholesterol - 56.4 mg
- Sodium - 517.8 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 7.3 g
- Sugars - 8.4 g
- Protein - 6.2 g
- Calcium - 41.4 mg
- Iron - 1.7 mg
- Vitamin C - 32.2 mg
- Thiamin - 0.2 mg
Step 1
Prepare potatoes with skin on, dice 1 inch; place in pot of salted water and boil until tender, about 15 minutes; drain, cool and set aside.
Step 2
In a large bowl, place onions, chives, celery and jalapeño pepper, salt to taste and mix. Place cooled potatoes in a large bowl, add onion mix; add mustard and no fat mayonnaise; combine.
Step 3
Place in serving bowl, garnish with egg slices and sprinkle with cayenne pepper. Refrigerate until serving, at least 2 hours.
Tips & Variations
No special items needed.
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