Potato egg salad
A little twist on a classic potato egg salad- an added corn gives it some freshness and a sweet bite!
Servings: 6 servings
Calories: 154kcal
Ingredients
- 4 medium potatoes
- 3 eggs
- 3/4 cup corn
- 2 celery stalks
- 1 tablespoon sour cream
- 1 tablespoon mayo
- 1/2 tablespoon mustard
- salt and pepper to taste
Instructions
- Boil water in a large pot. Peel potatoes and put them in to a boiling water. Cook for about 15-20 minutes until soft.
- Cook eggs in the same or different pot for 10 minutes. Peel.
- Take medium bowl. Chop celery, potatoes and eggs in a 1/2 inch sizes. Add to the bowl. Add corn.
- Mix mayo, sour cream and mustard in a separate little bowl. Pour into your salad. Stir and salt and pepper to taste.
Nutrition
Calories: 154kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 86mg | Potassium: 693mg | Fiber: 4g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17.7mg | Calcium: 62mg | Iron: 5.1mg
