RCI-VG.002.0100.001
No-fat Potato Salad
Beef Teriyaki (Goes great with this!)
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- carton of Egg Beaters (equivalent to 4 eggs)1 unit
- 1 cup
- vinegar - red or white½ cup
- onion1 unitto taste
- celery1 unitto taste
- green pepper1 unitto taste
Method
1
Peel and cube the potatoes into uniform ½-inch pieces.
2
Place cubed potatoes in a large pot, cover with cold water, and bring to a boil over high heat.
15 minutes
3
Cook potatoes until fork-tender, about 10 minutes, then drain in a colander and transfer to a large bowl while still warm.
4
Dice the onion, celery, and green pepper into small pieces.
5
Heat Egg Beaters in a nonstick skillet over medium-high heat, stirring constantly until scrambled and cooked through, about 3-4 minutes.
4 minutes
6
In a small bowl, whisk together sugar and vinegar until the sugar dissolves completely.
7
Add the diced onion, celery, and green pepper to the warm potatoes and toss gently to combine.
8
Pour the vinegar-sugar mixture over the potato mixture and stir to coat evenly.
9
Add the scrambled Egg Beaters to the salad and fold in gently to distribute throughout.
10
Let the salad cool to room temperature, then refrigerate for at least 1 hour before serving.