| Prep Time: 20 mins. |
| Servings: 10 |
| 2 lbs redskin potatoes |
| 4 hard-boiled eggs, coarsely chopped |
| 1 cup green pepper, chopped |
| 1/8 cup onion, chopped |
| Dressing |
| 1 cup mayonnaise |
| 2 Tbsps. prepared mustard |
| 1 tsp. vinegar |
| 2 Tbsps. sugar |
| Salt & pepper to taste |
DIRECTIONS |
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|---|---|
| Wash potatoes and place in a large pot, cover with water, and add 3 tablespoons salt. Cover pot and bring to a simmer. Cook until potatoes are tender. Check with a knife or toothpick, by inserting; if there is no resistance, the potatoes are done. Always check the largest potato as it takes the longest to cook. | |
| Allow potatoes to cool. Once cooled, cut into approximately 3/4 inch cubes. In a large bowl mix potatoes, green pepper, and onion. | |
| Mix together mayonnaise, mustard, vinegar, and sugar. Mix into potato mixture to coat evenly. Gently add hard-boiled eggs. Salt and pepper to taste. Chill before serving | |
This recipe is a mustard style potato salad that can easily be adapted to your particular tastes. I prefer to leave the skins on the potatoes, but they can easily be removed if that is you preference. (Remove skins when the potatoes are slightly cooled.)
To reduce the calorie impact of the recipe, cut down on the amount of dressing used. Below are reduced versions of the recipe.
| 2 lbs redskin potatoes |
| 4 hard-boiled eggs, coarsely chopped |
| 1 cup green pepper, chopped |
| 1/8 cup onion, chopped |
| 3/4 Dressing |
|---|
| 3/4 cup mayonnaise |
| 1 1/2 Tbsp. prepared mustard |
| 3/4 tsp. vinegar |
| 1 1/2 Tbsp. sugar |
| Salt & pepper to taste |
| Servings: 10 Calories per serving:225 |
| 2 lbs redskin potatoes |
| 4 hard-boiled eggs, coarsely chopped |
| 1 cup green pepper, chopped |
| 1/8 cup onion, chopped |
| 1/2 Dressing |
|---|
| 1/2 cup mayonnaise |
| 1 Tbsp. prepared mustard |
| 1/2 tsp. vinegar |
| 1 Tbsp. sugar |
| Salt & pepper to taste |
| Servings: 10 Calories per serving:182.37 |
| Vitamin A | 42% |
| Vitamin C | 447% |
| Calcium | 11% |
| Iron | 53% |
