Potato Salad for 40

Moist, eggy, chunky, and…no pickles!

Step: 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.

Step: 2

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.

Step: 3

Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.

Per Serving: 285 calories; protein 5.9g; carbohydrates 21.2g; fat 20.2g; cholesterol 106.6mg; sodium 406.5mg.

Fruit salad is one of the easiest salads to produce . It is more in fibre and water content . As fruits can make natural sweetness , you can have them for eat in mornings . The sweetness can will give you enough energy for the 24 hours and make body fit with your sweet cravings too.

Salads often get a not good for being unsatisfying (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s precisely where you’ll found the good vegetable fruit that may fuel weight loss.