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Moms Potato Salad

8 servings This recipe was left to me by my mother Edith Mae Barricks

  • 6 eggs, hard boiled, cut up
  • 7 to 8 potatoes, medium White Rose
  • 1/2 cucumber, chopped
  • 1/4 cup chopped scallions
  • 1 cup celery, chopped or diced
  • 1 green bell pepper, chopped or diced
  • 4 to 6 Tablespoons light salad dressing
       or nonfat mayonnaise dressing
  • 1/2 tsp dry mustard (optional)
  •    sprinkle of crushed red pepper
  •    lots of salt and pepper

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.

Put whole potatoes in salted water, bring to boil, cover and cook about 30 minutes; cool and cut up.

Mix ingredients together and chill well.

 
Nutrition Facts (7 PP)
Amount Per Serving: Calories 271 - Calories from Fat 49
Percent Total Calories From: Fat 18%, Protein 14%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 161mg, Sodium 162mg, Total Carbohydrate 46g, Dietary Fiber 2g, Protein 9g, Vitamin A 430 units, Vitamin C 37 units, Calcium 0 units, Iron 3 units

Bon appetit!

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