“This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it's healthier!” - by MakeItHealthy
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
- Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.
Nutrition
Amount Per Serving (8 total)
- Calories
- 151 cal
- 8%
- Fat
- 0.8 g
- 1%
- Carbs
- 32.7 g
- 11%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"I ran a small sweet onion (it turned out a little more than a half cup, but not by much) and the garlic clove through the mini-food processor before adding it to this potato salad. I also used dill pi..." See moreckles instead of sweet pickle relish only because we don't care for sweet pickles. It didn't have enough "liquid" for us--I added a quarter cup more of the mayonnaise and a second tablespoon of dijon mustard. This is a great simple potato salad recipe--everyone loved it. Next time, I'll double it and add more garlic. As with any potato salad, the longer it sits, the better it gets."
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