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Confetti Potato Salad


Course : Potato Salads
Serves: 12
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Ingredients:


6 large potatoes cubed (and peeled,

1/4 Cup Lemon juice

2 medium Onions sliced

6 large hard cooked eggs quartered

1 medium green bell pepper diced

1/4 Cup Pimientos diced

1 tablespoons Salt

1 dash black pepper

3/4 Cup Lowfat mayonnaise
 

Preparation / Directions:


Cook potatoes in 1-inch lightly salted water, to which 2 Tbsp. Lemon juice have been added, for 15 minutes or until just tender; drain. In alrge serving bowl, combine hot potatoes and remaining ingredients. Toss gently. Refrigerate to chill.

 

Nutritional Information:

31 Calories (kcal); 3g Total Fat; (88% calories from fat); trace Protein; 1g Carbohydrate; 4mg Cholesterol; 2185mg Sodium

8 Kitchen's say:
  (2 3/4 Stars!)
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