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Ингредиенты
- 2Â 1/4 lb red boiling potatoes, cooked, cooled, skinned
- 3/4 c. celery, small dice
- 1 c. Vidalia or possibly other sweet onion, finely diced
- 1 c. Best Foods/Hellmann's Light Mayonnaise
- 4 lrg Large eggs, hard boiled
- 1 lrg clv garlic, halved
- 3 Tbsp. red wine vinegar
- 1Â 1/2 tsp salt, or possibly to taste
- 1Â 1/2 tsp freshly grnd black pepper, or possibly to taste
Инструкции
- Put whole potatoes in a 5-qt pot; cover with water to about 2-inches above potatoes, lightly sprinkle with salt and bring to a boil. When potatoes come to a full boil, reduce heat to medium, cover and adjust lid to let steam escape. Cook about 20 to 25 min; test for tenderness with a meat fork. Don't OVERCOOK. When potatoes are done, drain and set aside till cold sufficient to peel.
- Cut a large garlic clove in half and rub the sides and bottom of the serving bowl with each half of the garlic clove. After rubbing the bowl, mince the garlic clove halves and set aside.
- Prepare remaining ingredients, beginning by cutting the potatoes into the serving bowl, including the chopped garlic. Add in fat-reduced mayonnaise and about 2 Tbsp of the red wine vinegar. Mix all ingredients thoroughly, adding more vinegar a few drops at a time, if needed, till desired consistency and taste is reached. Salt and pepper to taste. Refrigerateat lest 2 to 3 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 8 servings | |
| Calories 136 | |
| Calories from Fat 24 | 18% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 488mg | 20% |
| Potassium 673mg | 19% |
| Total Carbs 22.98g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.87g | 2% |
| Protein 5.83g | 9% |
