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Classic Potato Salad

Cooking Light

Photo: Oxmoor House

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Yield: 6 servings (serving size: 3/4 cup)

Ingredients

  • 1 1/2  pounds  baking potatoes, halved
  • 1/2  cup  finely chopped red onion
  • 1/4  cup  finely chopped celery
  • 1/4  cup  sweet pickle relish
  • 2  hard-cooked large eggs, coarsely chopped
  • 1/3  cup  light mayonnaise
  • 2  tablespoons  cider vinegar
  • 1  tablespoon  Dijon mustard
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper

Preparation

Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.

Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.

Nutritional Information

Calories:
208 (25% from fat)
Fat:
5.7g (sat 1.1g,mono 1.7g,poly 2.2g)
Protein:
5g
Carbohydrate:
35.1g
Fiber:
2.4g
Cholesterol:
75mg
Iron:
1.9mg
Sodium:
387mg
Calcium:
26mg
Cooking Light, SEPTEMBER 1998