C D Potato Salad Recipe

Potato Salad
submitted by bahuja2001 at ifood.tv


Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientInterest Group


 Seasoning mix1 Teaspoon
 Salt1 1⁄2 Teaspoon
 Onion powder1 Teaspoon
 Dry mustard1 Teaspoon
 Garlic powder3⁄4 Teaspoon
 Sweet paprika1⁄2 Teaspoon
 White pepper1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Cayenne1⁄4 Teaspoon
 Idaho potatoes2 Large
 Poppy seeds1 Tablespoon
 Sesame seeds1 Tablespoon
 Egg substitute8 Ounce
 Prepared yellow mustard1 Teaspoon
 Nonfat mayonnaise1 1⁄2 Cup (24 tbs)
 Evaporated skim milk5 Ounce (1 Can)
 Finely diced celery1⁄4 Cup (4 tbs)
 Thinly sliced green onions1⁄2 Cup (8 tbs)
 Chopped fresh parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2033 Calories from Fat 345

% Daily Value*

Total Fat 40 g61.7%

Saturated Fat 6.2 g31.2%

Trans Fat 0 g

Cholesterol 34.5 mg

Sodium 7624.6 mg317.7%

Total Carbohydrates 375 g125.1%

Dietary Fiber 35.6 g142.3%

Sugars 57.5 g

Protein 71 g141.2%

Vitamin A 109.7% Vitamin C 304.3%

Calcium 103.3% Iron 66.3%

*Based on a 2000 Calorie diet


Combine the seasoning mix ingredients in a small bowl and set aside.
Cook the potatoes in enough water to cover over high heat until tender, about 45 minutes.
Drain, cool, peel, and dice into 1/2-inch cubes.
While the potatoes are cooking, place a small skillet over high heat.
Add all the seeds, and cook until the poppy seeds start to pop and the sesame seeds start to brown.
Remove from the heat, set aside to cool, then add to the seasoning mix and stir to combine thoroughly.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 300°, about 2 to 3 minutes.
Add the eggs and cook, stirring occasionally, until firm but still moist-looking they should look like scrambled eggs.
Turn off the heat, let the eggs cool, and break them up into small pieces.
Combine the seed/seasoning mix, mustard, mayonnaise, and evaporated milk, and blend thoroughly.
Place the cubed potatoes in a large bowl and add the celery, green onions, parsley, and cooked eggs, and gently mix together.
Then gently fold in the mayonnaise mixture until well blended.