Classic Potato Salad

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