PUBLISHED 08/02/2007
- 2 pounds red potatoes, quartered (russets fall apart in salads; red or yellow potatoes hold their shape better)
- 3 tablespoons cider vinegar
- 1/2 cup chopped celery
- 1/2 cup chopped scallion (green and white parts)
- 2 tablespoons sweet pickle relish, drained
- 3 hard-boiled eggs, chopped (optional)
- 1/2 cup light mayonnaise
- 3 tablespoons Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
In a medium saucepan, boil potatoes until tender, about 15 minutes. Drain water, and while still warm, add vinegar, oil, celery, scallion, pickle relish, and eggs; toss gently. In separate bowl, combine mayonnaise, mustard, salt, and pepper. Fold into potato mixture. Cover and chill before serving. Makes seven one-cup servings.
Calories: (without eggs): 170 Fat: 6 g Protein: 3 g Carbs: 25 g vitamin c: 45% Daily Value
