Potato Salad 101

An all-American necessity at summer get-togethers and reunions, this creamy, old-fashioned potato salad uses pickle relish, eggs, and mustard.

Yield: 7 servings (serving size: 1 cup)

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

Preparation

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.

Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

Nutritional Information

Calories:

215 (26% from fat)

Fat:

6.1g (sat 1.1g,mono 2.5g,poly 2g)

Protein:

4.9g

Carbohydrate:

35.9g

Fiber:

1.9g

Cholesterol:

91mg

Iron:

0.9mg

Sodium:

536mg

Calcium:

26mg