- 2 potatoes, peeled and diced
- 3 hard-cooked eggs, peeled and diced
- 1/2 cucumber, peeled and diced
- 1 tomato, diced
- 1 celery stalk, diced
- 1/4 onion, diced
- 1/4 cup chopped green onion
- 3/4 cup low-fat mayonnaise
- 1 tablespoon prepared yellow mustard
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
- Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
07/28/2019
recipepes.com
quick potato salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
