Potato Salad 101

Becky Luigart-Stayner; Melanie J. Clarke

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

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 26%
  • Fat: 6.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2g
  • Protein: 4.9g
  • Carbohydrate: 35.9g
  • Fiber: 1.9g
  • Cholesterol: 91mg
  • Iron: 0.9mg
  • Sodium: 536mg
  • Calcium: 26mg

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

  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.
  2. Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.
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