Redskin Potato Salad
Goes with anything grilled!
- 2 lb red potatoes
- 3 eggs
- 1 rib celery diced
- ½ c light mayonnaise
- 1 TB Italian dressing
- ½ teaspoon salt
- ⅛ teaspoon pepper
Boil potatoes in salted water for 15-20 minutes until done.
Boil eggs in water for 10 minutes.
Drain cooked potatoes and immerse in ice water to halt the cooking process.
In a small bowl, mix the mayo, Italian dressing, and salt and pepper until smooth; set aside.
Once they are cool enough to handle, cut up the potatoes into bite-sized pieces and place in a large bowl. Peel the eggs and cut them up; dice the celery. Add eggs and celery to the bowl with the potatoes.
Pour the dressing into the bowl and stir gently until all ingredients are evenly distributed.
Calories: 141kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 312mg | Potassium: 539mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 9.7mg | Calcium: 21mg | Iron: 1.1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.