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Ingredients
| red potatoes: 1 lb |
| lite mayonnaise: 1 cup |
| mustard powder: 1 cup |
| white wine vinegar: 1 tsp |
| granulated sugar: 2 tsp |
| black pepper: 1/2 tsp |
| salt: 1/4 tsp |
| sweet pickle relish: 1/3 cup |
| onions (chopped): 1/3 cup |
| eggs: 3 |
Red potato salad
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Scrub potatoes thoroughly; cut into bite-size pieces. In a large saucepan place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until tender; drain. Cool slightly.
2. In a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. Stir in the pickle relish and onion. Add the cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2 to 24 hours. Makes 10 side-dish servings.
3. Bacon-Avocado Potato Salad: Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.