Quick Potato Salad

Recipesfull introduces to you: Healthy Lunch Recipes. (Quick Potato Salad). You can whip up this potato salad in just 25 minutes. It requires no leftovers.

Brief

Prep 20 mins

Cook: 5 mins

Total: 25 mins

Servings: 6

Yield: 4 cups

Quick Potato Salad

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

Black Bean and Corn Salad II

Lunch

Directions

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.

Nutritional Information

Quick Potato Salad

Servings Per Recipe:6

Calories: 160.2

% Daily Value *

Protein: 5.5g 11%

Carbohydrates: 24.5g 8%

Dietary Fiber: 2.9g 12%

Sugars: 8.8g

Fat: 4.8g 7%

Saturated Fat: 0.8g 4%

Cholesterol: 93mg 31%

Vitamin A Iu: 614.1IU 12%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.3mg 20%

Vitamin C: 20.3mg 34%

Folate: 49.7mcg 12%

Calcium: 52.4mg 5%

Iron: 1.3mg 7%

Magnesium: 32.3mg 12%

Potassium: 567.1mg 16%

Sodium: 390.8mg 16%

Thiamin: 0.1mg 13%

Calories From Fat: 43.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.