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Mom's Potato Salad

Yield: Serves 8. Each serving: 1 cup.



2 lb baking potatoes (about 5 medium-sized potatoes), cut into chunks
1/2 cup onion, diced
1 cup frozen peas and carrots, defrosted
1 cup diced celery
1 cup lowfat mayonnaise
1 tsp garlic powder
black pepper, to taste

Cook potatoes in boiling water until tender; drain in colander and allow to cool. Place all ingredients in large mixing bowl and mix well. Refrigerate until ready to serve.