This is potato salad the old fashioned way – but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it’s healthier!
Original recipe makes 8 servings
Ingredients
5 potatoes
3 eggs
1 1/2 cups chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 cup low-fat mayonnaise
1 tablespoon prepared mustard
1/4 teaspoon celery seed
1 clove garlic, minced
ground black pepper to taste
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PREP
45 mins
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COOK
15 mins
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READY IN
1 hr
Directions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
- Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.
Nutrition
Calories: 151 kcal
Carbohydrates: 32.7 g
Cholesterol: 0 mg
Fat: 0.8 g
Fiber: 3.7 g
Protein: 4.5 g
Sodium: 263 mg