Potato Salad

By drinkfairy

Ingredients

• 5 large red potatoes, peeled and cubed
• 2 ribs celery, chopped
• 1/2 large onion, chopped
• 3 hard-boiled eggs, 2 chopped and 1 sliced
• 1 heaping tablespoons Wickle's pickle relish, drained
• 1 heaping tablespoons dill pickle relish, drained
• 1/2 cup light Mayo
• 3 tablespoons horseradish style mustard
• 1 TBSP apple cider vinegar
• 1 TBSP splenda
• 1 TBSP jalapeno Tabasco
• Paprika, for garnish
• Salt

Details

Servings 6

Preparation

Step 1

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add potatoes once they are cool. In a different bowl mix mayo and next 6 ingredients, adjusting taste as necessary. Add to potato mixture. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.