Serves: 20 - Preparation Time: 1 hour
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter
In a large bowl combine potatoes with next eight ingredients. Toss well. Top potato salad with eggs, tomato, and green onion. Refrigerate until ready to serve.
NUTRIONAL BREAKDOWN PER SERVING: Calories 32; Fat Grams 0; Carbohydrate Grams 7; Protein Grams 1; Cholesterol mg 0; Sodium mg 124.
THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.
Hard Cooked Eggs*
In a cool 1-quart Saucepan place eggs and 2 tablespoons water for one egg, adding 1-tablespoon water for each additional egg, up to six.
Cover and close the vent. Place over medium heat 240°F (116C°) cooking for 5 minutes. Turn burner off and leave covered 10 minutes.
Cool with water or ice, then peel.
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