Prep Time: 10 minutes
Cooking Time: 30 minutes
Great for picnics, BBQs or large gatherings. Garnish with paprika if desired.
3 pounds potato(es), red
5 egg(s), large
1 cup olives, black, pitted
3 stalk(s) celery
1/2 cup onion(s), red
2/3 cup mayonnaise, light or reduced fat
2 tablespoons vinegar, cider
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
1/4 teaspoon paprika, (for garnish)
Place the potatoes in a large pot of water and heat over high heat. Bring to a boil and reduce heat to medium. Cook on a medium heat for about 25 minutes until fork tender (time will depend on how large the potatoes are). Drain the water and remove the potatoes to a bowl to cool. Meanwhile, place the eggs in a medium pan with enough water to cover the eggs. Place over high heat until boiling and then reduce to a simmer. Cook for approximately 12 minutes. Drain the water and run cold water over the eggs to cool them and stop the cooking process. Chop the onions, celery and olives and place in a large bowl. Add the mayonnaise, vinegar and Dijon and stir. Cut the potatoes into small pieces with or without the skin, and place in the bowl. Peel the shell from the eggs, reserve one egg for garnish, chop the rest of the eggs and add to the bowl. Stir the potato salad and garnish with sliced eggs and a sprinkle of paprika.
Per Serving About: 260 calories, 12 g fat, 2.5 g saturated fat, 8 g protein, 33 g carbohydrates, 4 g dietary fiber, 550 mg sodium