Ingredients:
5 Cups Of Fresh Cubed Red Potatoes
1/4 Teaspoon Of Fresh Ground Black Pepper
1 Teaspoon Of White Superfine Sugar
5 Large Fresh Hard Boiled Eggs
3/4 Cup Of Kraft Fat Free Mayonnaise
2 Teaspoons Of Bragg Apple Cider Vinegar
1/2 Cup Of Diced Spring Onions
1 Teaspoon Of Tone's Ground Mustard
1/2 Cup Of Chopped Mild Red Pepper
1 Large Chopped Vidalia Onion
2 Large Fresh Chopped Celery Stalks
1/4 Cup Of Freshly Diced Parsley
1/2 Teaspoon Of Fine Ground Kosher Salt
Information:
Serving Size 6
359 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
To get this healthy potato salad recipe started, first you will need to take out a large saucepan. Place your fresh cubed red potatoes into the saucepan, cover them with water, then bring them to a boil. Once boiling, reduce the heat to low, and then let the potatoes simmer for twelve to thirteen minutes, or until the veggies are tender. For the next step, drain the potatoes, and then let them cool for half an hour. Next boil your eggs, remove the shells from them, then discard the egg yolks. Place the chopped egg whites into the bowl with the potatoes. Next take out a mixing bowl, and then whisk together the fresh ground black pepper, white superfine sugar, fat free mayonnaise, apple cider vinegar, diced spring onions, ground mustard, chopped mild red pepper, chopped Vidalia onion, chopped celery stalks, diced parsley, and fine ground kosher salt. Once the dressing is even and consistent, vigorously stir it into the potatoes and chopped egg whites. Lastly you will want to place your potato salad into the refrigerator for two to four hours, so that it can have enough time to flavor blend. That wraps up this particular recipe, don't forget to check out all our other potato salad recipes.
