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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I never liked potato salad as a child...They either seemed too sweet or completely bland or worse yet, had some freaky ingredient that just didn't mesh well in the dish...Then one day I tried out a macaroni salad recipe that actually resulted in my creation of a potato salad with just the right balance of ingredients (go figure) and lightened a little by substituting in light mayo for the full fat version and leaving out the hard-boiled egg yolks using only the hard-boiled whites instead...Ever since then Ive eagerly awaited the warm weather months when I can make my potato salad...not only for myself, but for potlucks/cookouts, camping and for luncheons at work...I've even converted non-eaters of potato salad into eating my potato salad! Ingredients:
5 lbs potatoes, peeled and cubed |
2 stalks celery, finely chopped |
1 large onion, coarsely chopped |
1/4 cup vinegar |
1/2 teaspoon dried dill, crumbled |
2 tablespoons dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 cup reduced-fat mayonnaise |
6 hard-boiled eggs, coarsely chopped (the whites only) |
1 tablespoon sugar |
Directions:
1. Cook cubed potatoes in boiling water; do not overcook; drain and rinse under cool running water to stop the cooking process.
2. Transfer potatoes to a large bowl along with the celery, onion and chopped boiled egg whites.
3. In a small bowl, combine the mayo, vinegar, dill, dijon mustard, salt, pepper and sugar.
4. Add to the potatoes mixture in the large bowl and toss all to coat.
5. Cover and chill overnight before serving.
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