Here is our favourite recipe, with and without eggs…..one of the first salads we make at the sign of spring….even if we are more than hopeful!
Potato Salad
Ingredients
- 5 lb red potatoes (after peeled and boiled 1600 grams.) 288 CHO
- 6 eggs, hard boiled. 0 CHO
- 3 TBSP coarse salt for potato water 0 CHO
- 1 cup (110 gr) Celery, diced 1 CHO
- 3 TBSP (6 gr) Chives 0 CHO
- 1.5 tsp. Salt 0 CHO
- ½ tsp. Pepper 0 CHO
Dressing:
- 2 cups (414 gr) Hellman’s Regular Mayonnaise 0 CHO
- 1 TBSP Prepared Mustard 0 CHO
- ½ TBSP (8 ml) White Vinegar 0 CHO
- 2 TBSP (30 ml) Milk 3 CHO
TOTAL CHO. 292 CHO
- TOTAL WEIGHT. 2423 GRAMS
- 292 CHO DIVIDED BY 2423 GRAMS = .120 CHO/GR
- ¼ CUP = 46 GRAMS (.120 CHO x 46 GR.) 5.52 CHO/1/4 CUP
Instructions
- Peel potatoes and bring to a boil in salted water. Reduce heat and simmer until tender, about 30 minutes. Drain and let cool completely.
- Chop celery and chives (because I always make this salad in the summer, chives grow in the garden, otherwise use green onions, tops only).
Slice potatoes into a large bowl and sprinkle with the salt and pepper. Add celery and chives. Mix gently with your hands or two large spoons.
- Mix dressing ingredients with a whisk. It will be tangy to the taste and mellow as the salad rests.
- Add dressing to potato mixture. The best way to gently mix, not breaking up the potatoes, is with your hands.
- Garnish with paprika, cover and refrigerate at least 6 hours before serving.
Recipe Notes
POTATO SALAD WITHOUT EGGS
Make the salad as per above with the exception of the eggs.
TOTAL CHO = 292 CHO
TOTAL WEIGHT = 2176 GRAMS
292 CHO DIVIDED BY 2176 GRAMS = .134 CHO/GRAM
1/4 CUP = 58 GRAMS (.134 CHO x 58 GRAMS) = 7.77 CHO/1/4 CUP