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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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In this potato salad, I swapped olives for sweet pickle relish and used one fewer egg. Plus, I replaced the mayonnaise with a fat-free version.Beth Ask, Ulster, Pennsylvania Ingredients:
3 medium baked or cooked potatoes (about 1-1/2 pounds) |
1 tablespoon cider vinegar |
1 teaspoon sugar |
1/2 cup chopped celery |
1/3 cup chopped onion |
3 tablespoons sweet pickle relish |
1/2 teaspoon celery seed |
1/2 teaspoon salt |
1/2 cup fat-free mayonnaise |
1 hard-cooked egg, chopped |
Directions:
1. Peel and cube the potatoes; place in a medium bowl. Sprinkle with vinegar and sugar. Add celery, onion, pickle relish, celery seed and salt. fold in mayonnaise and egg. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
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