Red Potato Salad

One more side to add to your Labor Day meal! It's quick and easy to make. I cut some of the calories by using low-fat mayonnaise.



I enjoy the taste of boiled eggs in my potato salad. The boiled eggs give the potato salad a little bit of an extra kick to other flavors.

Ingredients

• 15 small red potatoes (skin on)
• 2 boiled eggs, chopped into small pieces, optional
• 1 cup of low-fat mayonnaise
• 1/2 cup of chopped green onions
• 1 tsp of prepared mustard
• 1/2 tsp of black pepper
• 1/4 tsp Emeril's Original Essence or sea salt

Directions
Begin by filling a 4-quart pot, 3/4 of the way full, and bring to a boil. Add the potatoes. Lower the heat and cook for 30 - 35 minutes or until the potatoes are soft. Check to make sure the potatoes are soft by sticking a fork into them.

Once the potatoes are done, let them cool for 15 minutes and then chopped them into 1/2 inch pieces. Add the potatoes, chopped boiled eggs, chopped green onions, low-fat mayonnaise, prepared mustard, black pepper, and the Emeril's Original Essence into a bowl and stir just until the ingredients are combined. Do not over mix.

Place the salad into the refrigerator and cool for about one hour. Serve with your favorite meat and veggies. Enjoy!


By Rolisweets