Potato Salad

• servings: 10 servings
• active time: 25 minutes
• total time: 4 hours 55 minutes

Ingredients

2 pounds round red or white potatoes (about 6 medium)

1 1/2 cups mayonnaise or whipped salad dressing

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1/2 teaspoon salt

1/4 teaspoon pepper

2 medium stalks celery, chopped (1 cup)

1 small red onion, chopped (1/2 cup)

3 hard-cooked eggs, chopped

Paprika, if desired

Chives

Directions

Wash the potatoes, and with a vegetable peeler, remove the skins. Rinse under cool water.

Place whole potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.

In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper.

Gently mix in potatoes, celery, and onion. Stir in eggs. Sprinkle with paprika.

Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition

• Calories: 360
• Total Fat: 5
• Saturated Fat: 4 1/2 g
• Trans Fat: 0 g
• Cholesterol: 90 mg
• Sodium: 500 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 5 g