Potato Salad Recipe

Serves: 8
Fibre: 0.9g
Protein: 3g
Fat: 19g
Calories/serving: 202
WW Points: 4

  • 1 medium swede, peeled
  • 1 teaspoon granular sugar
  • 1 tablespoon fresh lemon juice
  • 60g spring onions, finely chopped
  • 1 medium dill pickle, chopped
  • 120g celery with leaves, finely chopped
  • 1 ½ teaspoons salt dash paprika
  • 180g mayonnaise
  • 4 hard-boiled eggs, chopped
  1. Cut the swede into four pieces.
  2. Drop into a saucepan of boiling water and boiling until tender, which should take about 30 minutes. Drain well and cool.
  3. After the swede has cooled, finely chop it and place in a salad bowl.
  4. Sprinkle with the sugar substitute, if using, and the lemon juice.
  5. Add trie spring onions, pickle, celery, salt, paprika and mayonnaise.
  6. Toss weil, then fold in the eggs.
Chill before serving
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