Picnic

Homemade Potato and Egg Salad (half fat mayo) is for Dinner.

Homemade Potato and Egg Salad (half fat mayo) takes several minutes to prepare.

Homemade Potato and Egg Salad (half fat mayo) takes several minutes to cook.

Homemade Potato and Egg Salad (half fat mayo) makes 15 servings.

The ingredients for Homemade Potato and Egg Salad (half fat mayo) are:

6 large Bakin Potatoes
6 Omega 3 large eggs
2 cups celery
1 cup Hellman's Half the Fat mayonaisse
1 med. red onion
2 tsp salt
1 tbsp black ground pepper

Here is how you make Homemade Potato and Egg Salad (half fat mayo):

Preheat oven to 450. Wash and dry potatoes, Prick skin and wrap in foil. Place on baking sheet and bake for 45 minutes until potatoes are fork tender. Unwrap potatoes and cool on rack for one hour. Hard boil eggs, and slice with egg slicer into small cubes, dice celery. Remove potato skins and cube adding to very large bowl. Add celery and eggs. Add mayo into mixture stirring to combine. Salt and pepper to taste. Serve and refrigerate left overs.Serving Size: makes 15 servings (1cup)Number of Servings: 15Recipe submitted by SparkPeople user HARPEG.

The nutritional information for Homemade Potato and Egg Salad (half fat mayo) is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 195.0

• Total Fat: 7.6 g
• Cholesterol: 82.0 mg
• Sodium: 499.3 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 3.0 g
• Protein: 5.7 g

The dietary needs meet for Homemade Potato and Egg Salad (half fat mayo) is Gluten Free