Potato Salad 101

By kimfitz

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

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

Step 1

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.