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 )
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  • 2 pound(s) potatoes, small red or white
  • 3 tablespoon(s) white vinegar
  • 1 tablespoon(s) canola oil
  • 1/2 cup(s) celery chopped
  • 1/2 cup(s) red onions finely chopped
  • 2 tablespoon(s) sweet pickle relish drained
  • 3 large eggs, hard-cooked chopped
  • 3/4 cup(s) mayonnaise, low-fat
  • 2 tablespoon(s) prepared mustard
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • Salad


  1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce
  2. heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into
  3. 1/2-inch cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add
  4. celery, onion, pickle relish and eggs; toss gently.
  5. Combine mayonnaise, mustard, salt and pepper. Spoon mayonnaise mixture
  6. over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.
March 2013

This recipe is a personal recipe added by rhfcjs and has not been tested or endorsed by MyRecipes.

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