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Easy Potato Salad

2 servings

  • 9 ounces(1 medium) potato, rinsed
      and patted dry (do not pierce)
  • 1 hard-boiled egg, chopped
  • 1 small celery stalk, chopped
  • 1-2 small scallions, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 2 to 3 Tablespoons light salad dressing
       or nonfat mayonnaise
  • 1/2-1 teaspoon yellow mustard
  • 1 Tablespoon chopped green bell pepper (optional)
  • 1 large Bibb or Boston lettuce leaves (optional)
  •    minced fresh parsley (optional)

Place eggs (I cook up an extra in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 12 to 14 minutes (let stand 1 1/2 to 2 minutes for soft-boiled; 2 to 2 1/2 minutes for medium-boiled). Immediately plunge into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Cook potato (do not pierce) on high in Microwave until just done, but still firm, about 4 minutes in a 1100 Watt oven (6 minutes in an 800 Watt oven); turning over once while cooking. Let it cool; peel and cut into 1/2-inch dice.

Add Mayonnaise, egg, celery, onion, salt and pepper (and bell pepper) and blend well. Chill thoroughly before serving. Spoon onto lettuce leaf and sprinkle with parsley.

 
Nutrition Facts (5 PP)
Amount Per Serving: Calories 184 - Calories from Fat 50
Percent Total Calories From: Fat 27%, Protein 13%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 110mg, Sodium 424mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 224 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (760) 433-0300    |   Fax:   (760) 433-0304
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