Canter's Potato Salad
- 10 baking potatoes
- 1 cup mayonnaise
- 1/2 cup vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 small carrots peeled, grated
Steam potatoes 20 to 25 minutes. When cool enough to handle, peel and dice into 1/2-inch pieces. Cool.
Combine mayonnaise, vinegar, sugar, salt and carrots. Mix well and fold into potatoes until well incorporated. Chill 1 hour.
This recipe yields 10 servings.
Each serving: 191 calories; 415 mg sodium; 6 mg cholesterol; 8 grams fat; 29 grams carbohydrates; 3 grams protein; 0.64 gram fiber.