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My Mother'S Potato Salad, A Little Remodeled

chef.expert's picture
Ingredients
  Unpeeled red potatoes 4 Cup (64 tbs), cubed
  Fat free low sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Cider vinegar 2 Tablespoon
  Diced celery 3⁄4 Cup (12 tbs)
  Diced green onion 1⁄3 Cup (5.33 tbs) (Green And White Parts)
  Hard cooked egg whites 2 , chopped
  Minced parsley 1 Tablespoon
  Reduced fat mayonnaise 1⁄2 Cup (8 tbs)
  Sweet pickle relish 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Celery seed 1⁄8 Teaspoon
Directions

1. Salad: In medium saucepan combine potatoes and chicken broth. Bring to boil over medium heat. Cover and cook about 10 minutes or until tender. Drain and save cooking liquid to use for soup. In large bowl toss hot potatoes with vinegar.
2. Dressing: In second large bowl mix together dressing ingredients. Add cooled potatoes, together with remaining salad ingredients. Toss to combine. Chill before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Kids, Quick
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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