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
Serving size: Complete recipe
Calories 1051 Calories from Fat 310
% Daily Value*
Total Fat 34 g53%
Saturated Fat 6.8 g34.2%
Trans Fat 0 g
Cholesterol 483.4 mg161.1%
Sodium 1559.8 mg65%
Total Carbohydrates 159 g53.1%
Dietary Fiber 11.5 g46.1%
Sugars 28.2 g
Protein 31 g62%
Vitamin A 32% Vitamin C 71.8%
Calcium 17.1% Iron 43.9%
*Based on a 2000 Calorie diet