Creamy Vegetable Potato Salad
- 1 1/2 cups regular or light canola mayonnaise 375 mL
- 1 Tbsp prepared mustard 15 mL
- 1 Tbsp honey 15 mL
- 1 tsp salt 5 mL
- 3/4 tsp pepper 4 mL
- 8 medium potatoes peeled, cooked, cubed
- 3 hard cooked eggs
- 1 small onion, finely chopped
- 1 cup frozen mixed vegetables 250 mL
- 1. In a small bowl, combine mayonnaise, mustard, honey, salt and pepper.
- 2. In a large bowl, combine potatoes, eggs, onion and vegetables. Mix with dressing. Serve or refrigerate until serving.
|Total Fat||23 g|
|Saturated Fat||2.5 g|