Classic Potato Salad
|Baking potatoes||1 1⁄2 Pound, halved|
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||1⁄4 Cup (4 tbs)|
|Hard-cooked eggs||2 Large, coarsely chopped|
|Light mayonnaise||1⁄3 Cup (5.33 tbs)|
|Cider vinegar||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
Cook potato halves in boiling water 25 minutes or until potatoes are tender; drain and let cool completely.
Cut potatoes into 1/2 inch cubes.
Combine potatoes, onion, celery, relish, and eggs in a large bowl.
Combine mayonnaise and next 4 ingredients in a small bowl; stir with a whisk.
Pour dressing over potato salad; toss gently to coat.
Cover and chill at least 8 hours