Potato Salad

So, with summertime comes all of those great picnic foods that can be loaded with fat and calories from heavy dressings and sugary sauces.  Here's my take on a lighter potato salad that still has lots of flavor! 

Light(er) Potato Salad

Salad Ingredients

6 eggs, hard boiled

5-6 medium sized red potatoes

2 stalks of celery, finely chopped

1/4 cup onion, finely chopped

1/4 cup carrots, finely chopped

fresh parsley (to taste) 

Dressing Ingredients

1 T white vinegar

1 T spicy brown mustard

2-3 T miracle whip

Directions

Boil potatoes until soft.  Hard boil eggs (place eggs in cold water, bring to a boil, turn off heat and let stand for 12-15 minutes in hot water. Place in a bowl of ice water to cool - it also makes them easier to peel!).  Chop veggies - a food processor makes it so easy! Remove the skins from the potatoes and dice (skin will peel off easily after boiling).  Peel the eggs and chop 4.  Add eggs and potatoes to veggies.

Prepare the dressing in a separate bowl by mixing all ingredients together.  Pour dressing over the potato mixture and stir carefully.  Slice the remaining 2 eggs and place on top of salad; sprinkle with paprika and refrigerate.

Nutrition (based on 8 servings):

Calories: 145

Fat: 5.2 g

Carbs: 18.4g

Sugars: .4g

Protein: 6.7 g

Stay healthy!