An all-American necessity at summer get-togethers and reunions, this creamy, old-fashioned potato salad uses pickle relish, eggs, and mustard.
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
How to Make It
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.
I have made this two times in one week (both times to serve to company), and everyone was in agreement that it was so yummy! My husband kept going back for seconds. I will say that I use full fat mayo, add one more egg, and add a bit more celery (all are just personal preferences). I also top it with a bit of paprika to make it colorful. I don't think you'll regret making this potato salad!
Excellent potato salad, especially with creamy new red potatoes from the farmer's market.
No changes except to add chopped Italian parsely and use chopped sweet pickle rather than relish. This makes a lot! I think there are more like 10 servings here.
Don't change anything! It comes out perfect every time. This is my go-to recipe for summer potlucks and every time the bowl is practically licked clean. This is so much better than store bought but tastes equally indulgent.
No expensive add-ins, traditional flavor combos, pretty good. Followed ingredient list, using half red & half yellow potatoes and half whole grain & half dijon mustards but didn't follow the directions. Now we always cube potatoes first, then boil -- this is quicker & easier for us. When done, drained and tossed with vinegar & oil right away then let come down to room temp. Mixed the relish into the mayo dressing. Added the prepped veg to the potato bowl, dolloped the dressing on top, combined and put in fridge.
Used vidalia onion since that is what I had. Peeled and cut the potatoes before cooking and they turned out great. Husband and Dad couldn't believe it was "light". Outstanding flavor and very easy to make -- only chilled for 30 min and the flavors had already meshed. Definitely a keeper. Served as a side along with steamed haricots verts for Marinated London Broil:
This is the perfect potato salad. I made it for friends and she absolutely loved it. The recipe is like the old fashioned potato salad, but it is much healthier than the old version. I will definitely make this again when a potato salad is needed. No longer will I buy deli potato salad.
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