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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Get back to basics with a traditional potato salad featuring chopped celery, sweet pickle relish, and eggs combined with a tangy mayonnaise-based dressing flavored with mustard and vinegar. Ingredients:
1 1/2 pounds baking potatoes, halved |
1/2 cup finely chopped red onion |
1/4 cup finely chopped celery |
1/4 cup sweet pickle relish |
2 hard-cooked large eggs, coarsely chopped |
1/3 cup light mayonnaise |
2 tablespoons cider vinegar |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.
2. Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.
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