Potato and Egg Salad

Happy Easter!

Recipe Theme

Celebrate Easter with some of our most delicious recipes. From ham and lamb to "what to do with all of those leftover eggs," we've got ideas that'll keep your Easter hoppy!


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


To add your comments, please log in.