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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Picnic Potato Salad with Green Onions

Source: dLife

Potato salad with vinegar and mustard added to spice things up.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	235.3

Total Carbs	43.7 g

Dietary Fiber	5.4 g

Sugars	2.7 g

Total Fat	4.8 g

Saturated Fat	0.9 g

Unsaturated Fat	0.2 g

Potassium	1036.3 mg

Protein	5.2 g

Sodium	349.8 mg

Dietary Exchanges 4.8 Fat, 0.0 Vegetables, 0.0 Milk, 2.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Using a 5- to 6-quart saucepot, place potatoes and enough water to cover, heat to boiling over high heat.
Reduce heat to low, cover and simmer until potatoes are fork-tender, 8 to 10 minutes.
In a large bowl mix vinegar, oil, mustard, salt and pepper ,with a wire whisk.
Drain potatoes.
Add hot potatoes to bowl with vinaigrette, gently stir with rubber spatula until evenly coated and vinaigrette is absorbed.
Cool 15 minutes.
In a small bowl, with wire whisk, mix mayonnaise and milk until smooth.
Add mayonnaise mixture, celery, and green onions to potatoes. Gently stir with rubber spatula until mixed.
Serve warm or cover and refrigerate up to 1 day.