Quick Potato Salad recipe

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Ingredients

2 potatoes, peeled and diced
3 hard-cooked eggs, peeled and diced
½ cucumber, peeled and diced
1 tomato, diced
1 celery stalk, diced
¼ onion, diced
¼ cup chopped green onion
¾ cup low-fat mayonnaise
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

Nutrition Info

160.2 calories
carbohydrate: 24.5 g
cholesterol: 93 mg
fat: 4.8 g
fiber: 2.9 g
protein: 5.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 390.8 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes, drain and rinse with cold water.

  2. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl, stir until evenly combined. Season with salt and pepper.

Recipe Yield

4 cups

Recipe Note

You can whip up this potato salad in just 25 minutes. It requires no leftovers.

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