6 medium sized russet potatoes
6 celery stalks
1 cup mayo (I like the brand with the tangy zip)*
½ teaspoon onion powder
¼ teaspoon pepper
2 tablespoons skim milk
2 tablespoons yellow mustard
1 ½ lbs. lean ground beef (I buy 93% lean/7% fat)
1 ½ teaspoons ketchup*
1 ½ teaspoons yellow mustard
*Look at the nutrition labels. Most likely, there will be sugar in the mayo and the ketchup. Remember, the goal is to stay under 10 g sugar per meal/snack. After seeing how many g of sugar are in the brands you buy, you may want to skip the ketchup, add less mayo, or have a small portion instead of a large portion of potato salad.
Wash and peel potatoes. Cut each potato into 16 chunks. Put potatoes in a large pan and cover with water. Bring water to a boil and cook for about 20 minutes, or until potatoes are soft. Drain. Spread potatoes out on a cookie sheet to cool. Fill a pan with enough water to cover eggs. Place the pan on the stove and turn the heat to the highest setting. When the water starts to boil, turn the heat down to the medium high setting so the eggs don’t break during cooking. Boil for 10 minutes. Drain. Put the eggs back in the pan and shake until the shells are cracked all over. Fill the pan with cold water and let the eggs sit in the water for 5 minutes. Peel eggs. The shells should come off easily. Rinse eggs to remove any small pieces of shell. Slice eggs with an egg slicer. Wash and chop celery. Mix the potatoes, eggs, and celery with the mayo, onion powder, pepper, milk, and 2 tablespoons mustard. Refrigerate before serving. Mix ground beef with ketchup and 1 ½ teaspoons mustard. Form ground beef into 6 hamburger patties. Place on a broiler pan and broil on high until done. (I like mine well done, so there is no pink in the middle.) Have with a glass of water.