Low-Point Creole Potato Salad

A great dish to take to cookouts and gatherings this spring; but have the recipe ready to give to others, because they are sure to ask for it! :) This delicious recipe for potato salad has a slight "kick". You can spice it up even more by adding more creole seasoning, if you really want it to pack a punch! Delicious and easy... those are soon becoming my two favorite words.


Low-Point Creole Potato Salad
Ingredients:
- 2 1/2 lbs potatoes (approximately 6 medium)
- 5 hard-boiled eggs, peeled and chopped
- 3/4 cup finely chopped celery
- 1 tsp. onion powder
- 1 tsp. creole seasoning (add more if desired)
- 1 tsp. pepper
- 1 tsp. freeze-dried chives, optional (in the seasonings/spice section)
- 1 Tbs spicy brown mustard
- 1 cup fat-free mayonnaise
Peel and cut potatoes into about 3/4-inch pieces. Bring potatoes to a boil in a large saucepan (using water and chicken broth). Boil 20 minutes or until tender. Drain and cool. Stir mayonnaise and mustard together, then add the seasonings. Add potatoes, celery, and eggs to mayonnaise mixture and toss until combined. Refrigerate leftovers. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 10 (1/2 cups)
Serving size - 1/2 cup
Points per serving - 2.7

"How wonderful it is that nobody need wait a single moment before starting to improve the world." - Anne Frank