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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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An all-American necessity at summer get-togethers and reunions, this creamy, old-fashioned potato salad uses pickle relish, eggs, and mustard. Ingredients:
2 pounds small all-purpose white or red potatoes |
3 tablespoons white vinegar |
1 tablespoon canola oil |
1/2 cup chopped celery |
1/2 cup finely chopped red onion |
2 tablespoons sweet pickle relish, drained |
3 hard-cooked large eggs, chopped |
3/4 cup low-fat mayonnaise |
2 tablespoons prepared mustard |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish, and eggs; toss gently.
2. Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.
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