Directions:
- Put potatoes in lg saucepan and cover with 2 of water, bring to boil. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 7-9 minuts, Drain and cool slightly. Meanwhile, in a large bowl, using a fork, mash yolk from 1 of the eggs with vinegar until smooth. Add yogurt ( I used 0% but could not make that come up in the recipe analysis), mayonnaise, relish, Splenda, salt and peppr; stir till blended. Add potatoes, cleery, onion; toss to mis and coat. Chop remaining egg and fold into potato salad. Cover and refirdgerate. Serving size = 3/4c
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1127.02 Kcal (4719 kJ) | ||
| Calories from fat | 218.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.22g | 37% | |
|---|---|---|---|
| Cholesterol | 388.26mg | 129% | |
| Sodium | 2181.88mg | 91% | |
| Potassium | 4339.97mg | 92% | |
| Total Carbs | 196.94g | 66% | |
| Sugars | 32.05g | 128% | |
| Dietary Fiber | 11.87g | 47% | |
| Protein | 43.63g | 87% | |
| Vitamin C | 168.9mg | 282% | |
| Iron | 736.2mg | 4090% | |
| Calcium | 344.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 83.93 Kcal (351 kJ) | ||
| Calories from fat | 16.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 37% | |
|---|---|---|---|
| Cholesterol | 28.91mg | 129% | |
| Sodium | 162.49mg | 91% | |
| Potassium | 323.2mg | 92% | |
| Total Carbs | 14.67g | 66% | |
| Sugars | 2.39g | 128% | |
| Dietary Fiber | 0.88g | 47% | |
| Protein | 3.25g | 87% | |
| Vitamin C | 12.6mg | 282% | |
| Iron | 54.8mg | 4090% | |
| Calcium | 25.7mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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