Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 1998

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Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

208 calories; calories from fat 25%; fat 5.7g; saturated fat 1.1g; mono fat 1.7g; poly fat 2.2g; protein 5g; carbohydrates 35.1g; fiber 2.4g; cholesterol 75mg; iron 1.9mg; sodium 387mg; calcium 26mg.
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