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Archived Recipes

Garden Egg and Potato Salad

Ingredients:

  • 2 tbsp light mayonnaise
  • 1 tbsp plain yogurt
  • 1.5 tsp Dijon mustard (or to taste)
  • 0.5 tsp salt
  • 1 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 4 hard boiled eggs, diced
  • 1.2 cup potatoes, without skin, boiled and diced
  • ¾ cup shredded carrots
  • ½ cup peas, boiled and drained

 

Directions:

  1. Mix the mayo, the yogurt, the Dijon mustard, the salt, pepper and parsley. Add the diced boiled eggs, diced boiled potatoes, carrots and peas. Serve cold.

 

 

Nutrition Facts
Serving Size about 1/4 recipe
Servings Per Recipe 4

Amount Per Serving

Calories 173

Total Fat* 8.8g

Saturated Fat 2.2g

Monounsaturated Fat 1.5g

Polyunsaturated Fat 2.4g


Cholesterol 214.7mg


Sodium 447.1 mg

Total Carbohydrate 16 g

Dietary Fiber 2.7g

Sugars 3.9g

Protein 8.7g
 
    Exchanges per Serving
    1 starch
    1 med. fat meat
    1/2 fat

 

Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Servings: Makes 4 servings

Serving Suggestions: Serve with dark green salad.

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