Picnic Potato Salad With Relish and Eggs |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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In '1,000 Lowfat Recipes' by Terry Blonder Golson Ingredients:
3 lbs waxy potatoes, cut into 1-inch pieces (red or white skinned) |
1 teaspoon celery seed |
2 tablespoons lemon juice |
2/3 cup reduced-fat mayonnaise |
1 1/2 tablespoons dijon mustard |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon tabasco sauce |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
6 scallions, sliced |
2 celery ribs, chopped |
3 hard-boiled eggs, 2 yolks discarded |
3 tablespoons pickle relish |
paprika, for garnish |
Directions:
1. Steam the potatoes until fork tender; drain in a colander and let cool.
2. Whisk together the celery seed, lemon juice, mayonnaise, mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper.
3. Stir into the potatoes.
4. Chop the eggs and toss in with the scallions and celery.
5. Garnish with paprika, if desired.
6. Refrigerate several hours before serving.
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