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





