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Classic Potato Salad

Photo: Oxmoor House
Yield 6 servings (serving size: 3/4 cup)
Get back to basics with a traditional potato salad featuring chopped celery, sweet pickle relish, and eggs combined with a tangy mayonnaise-based dressing flavored with mustard and vinegar.

Ingredients

  • 1 1/2 pounds baking potatoes, halved
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped celery
  • 1/4 cup sweet pickle relish
  • 2 hard-cooked large eggs, coarsely chopped
  • 1/3 cup light mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 208
  • caloriesfromfat 25 %
  • fat 5.7 g
  • satfat 1.1 g
  • monofat 1.7 g
  • polyfat 2.2 g
  • protein 5 g
  • carbohydrate 35.1 g
  • fiber 2.4 g
  • cholesterol 75 mg
  • iron 1.9 mg
  • sodium 387 mg
  • calcium 26 mg

How to Make It

  1. Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.

  2. Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.