Potato and Egg Salad
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Potato and Egg Salad
Potato and Egg Salad
2 lbs. red potatoes
4 hard-boiled eggs, chopped
1/2 cup celery, minced
1/2 cup red bell pepper, chopped
1/4 cup red onion, minced
1/4 cup Marie's Blue Cheese Salad Dressing
2 tbsp. champagne vinegar
Salt and pepper to taste
Prep: 10 minutes, Cook: 15 minutes, Serves: 8

1. Place potatoes in a steamer basket over boiling water. Cover and cook for 15
minutes or until tender when pierced with a knife; set aside to cool.

2. Cut into 1-inch cubes and place in a large bowl. Stir in eggs, celery, bell
pepper and onion.

3. Whisk together dressing and vinegar; gently stir into salad. Season to taste
with salt and pepper.
Nutritional Information:
Nutrition per serving: 180 calories, 6 g protein, 7 g total fat (1.5 g sat., 0 g trans),
23 g carbohydrate, 2 g fiber, 1 g sugar, 110 mg cholesterol, 85 mg sodium, 4 points