To go with our burgers for Labor Day, I made this potato salad from Cooking Light. It has everything we love: potatoes, mayo, hard boiled eggs, red onions, yum yum yum. It came together nicely in the morning, chilled all day, and was quite tasty when it was time to eat. Unlike some other recipes I have tried, this one had just the right amount of mustard - enough for flavor, but not overpowering. We liked this a lot. I would definitely make it again. I am taking some with me for lunch tomorrow!
Potato Salad 101
CL July 2002
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
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.
Yield: 7 servings