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Old Fashioned Potato Salad

Prep time: 50mins | Difficulty: easy | Serves: 6

Make some easy substitutions to make this picnic favorite low fat!

Tags:

View All family favorites lunch

Nutritional information per serving (1/6 of recipe)

Fat

1g 

Saturated

0g 

Carbohydrate

28g 

Protein

N/a 

Calories

136kcals 

Ingredients

  • 4 medium sized russet potatoes
  • 48 ounce (1.4L) container of fat free, low sodium chicken broth
  • 1/4 cup (60g) sweet pickled relish
  • 1/4 cup (40g) chopped onion
  • 1/2 cup (115g) chopped celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 eggs
  • 1 tablespoon mustard
  • 1/4 cup (58g) Hellmann’s Low Fat Mayonnaise

Method

  1. Wash potatoes and leave the skin on. In a large pot add the chicken broth and potatoes (if potatoes not fully covered then add water so they are completely covered) and bring to a boil.
  2. Turn down the heat to medium and cover the pot. Cook until potatoes are tender, about 30 minutes.
  3. Once done, strain off the liquid and while under cold running water, peel off the skin.
  4. While the potatoes are cooking, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover and remove from heat. Let eggs stand in hot water for 12-14 minutes.
  5. Remove from the water, cool and peel. Remove egg yolk and chop egg whites.
  6. Once done, place the potatoes in a large bowl and mash the potatoes with a fork leaving some small chunks.
  7. Add in the relish, onion, celery, egg whites, salt, pepper, mustard and mayonnaise.
  8. Mix together well and refrigerate until chilled.
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