This recipe combines two classic cold salad favorites: potato salad and egg salad. For a reduced fat version of this creamy side dish, simply use lowfat mayonnaise.
Special Diets:
Ingredients
Method
Cook the potatoes in boiling salted water until tender when pierced with a fork.
Drain and set aside until cool enough to handle.
Cut potatoes into bite-size pieces.
Add eggs, celery, green onion and peppers.
Mix the mustard in a separate small bowl with the mayonnaise.
Gently mix into the potato salad.
Season with salt, pepper, and dill, if desired.
Sprinkle paprika over the top before serving.
Nutritional Info
Serving Size
Calories
350
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.