Quick Potato Salad

Name: Quick Potato Salad
Cook time: 5 min
Yield: 4 cups
Cuisine: United Kingdom
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

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 160 calories; protein 5.5g; carbohydrates 24.5g; fat 4.8g; cholesterol 93mg; sodium 390.8mg.

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