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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. Ingredients:
4 cups cubed peeled potatoes |
1 celery rib, thinly sliced |
1/3 cup finely chopped onion |
1/3 cup sweet pickle relish |
3/4 cup fat-free mayonnaise |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1/4 teaspoon celery seed |
1/8 teaspoon pepper |
2 hard-cooked eggs, sliced |
1/8 teaspoon paprika |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
2. In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat.
3. Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika. Yield: 6 servings.
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