Rating: 5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 15

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

Recipe by Cooking Light July 2002

Gallery

Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
7 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

215 calories; calories from fat 26%; fat 6.1g; saturated fat 1.1g; mono fat 2.5g; poly fat 2g; protein 4.9g; carbohydrates 35.9g; fiber 1.9g; cholesterol 91mg; iron 0.9mg; sodium 536mg; calcium 26mg.
Advertisement
Advertisement