Potato Salad Recipe | Jamaican Style - Low Fat, Low Cholesterol | The Fancy Face

Potato Salad Recipe Jamaican Style - Low Fat, Low Cholesterol
Ingredients:
· 6 Medium-sized Yukon Gold Potatoes
· 4-6 Eggs
· Small White Onion
· One stalk Escellion/Scallion
· 1 Cup Frozen Mixed Vegetables (preferably not canned)
· 1 tbsp. Butter
· 3 tbsps. Mayonnaise
· Salt and Black Pepper to taste
· Paprika for presentation
Note: This is my first go at a recipe so any feedback on how to improve and what details to include would be appreciated. I am not a professional chef by any means and I am just sharing what I do in my own kitchen. I don't usually use recipes....in fact my measurements are made by sight and are approximate to say the least. LOL. I hope this helps and if there is anything you would like me to share just let me know. Thanks.

P R E P A R A T I O N:
1. Peel, wash and dice potatoes.
2. Add 3-5 cups of water to a saucepan (enough to cover potatoes and eggs). Bring water to a boil.
3. Add potatoes and eggs to boiling water. Cook for 8-15 minutes until fully cooked on medium heat.
4. Drain potatoes and leave to cool.

5. Remove shells for eggs and dice once cooled. You may place eggs in cold water to cool faster before removing shells. For a healthier recipe remove all/some of the yolks before dicing.

6. Chop onion and escellion/scallion. You may use less or more depending on your taste.

7. Steam frozen mixed vegetables as directed by package. Drain and leave to cool. You may also use canned vegetables but chose a low sodium option.

8. Add butter to the potatoes and crush/mash to liking. You may choose to leave potatoes chunky or go for a smoother texture.

9. Add eggs, vegetables, onion and escellion/scallions to potato mixture.

10. Stir in mayonnaise. Use more or less to your liking. For a healthier choice use a no-cholesterol option.

11. Add salt and black pepper for taste.

12. Sprinkle a pinch of paprika for presentation.

13. Remember to refrigerate potato salad for freshness.