Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 3 lbs. (about 4 large) russet potatoes, peeled, cut into 3/4-inch chunks | ||
| 1 c. light mayonnaise | ||
| 1 tbsp. Hy-Vee white vinegar | ||
| 1 tsp. Hy-Vee sugar | ||
| 1 tsp. Hy-Vee salt | ||
| 4 stalks celery, diced | ||
| 4 green onions, diced | ||
| 3 hard-boiled Hy-Vee large eggs, peeled, chopped |
Directions
- In a large saucepot, cover potatoes with water; bring to a boil. Reduce heat and simmer 10 minutes; drain and cool slightly.
- In a large bowl, combine mayonnaise, vinegar, sugar and salt. Stir in potatoes, celery, onion and eggs; toss gently to coat.
- Serve chilled.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 50mg
- Sodium: 330mg
- Total Carbohydrates: 22g
- Protein: 3g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 15%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer Grilling 2008.