Potato Salad 101

Kim Lowe

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2 lbs. small all purpose white or red potatoes

3 Tbsp. white vinegar

1 Tbsp. canola oil

½ c. chopped celery

½ c. finely chopped red onion

3 hard cooked large eggs, chopped

¾ c. low-fat mayonnaise

2 Tbsp. prepared mustard

½ tsp. salt

¼ tsp. freshly ground black pepper

2 Tbsp. sweet pickle relish, drained (optional)

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; simmer 10 minutes or until tender.  Drain.  Cool and peel.  Cut potatoes into ½-inch cubes.  Place potatoes in a large bowl; sprinkle with vinegar and oil.  Add celery, onion, pickle relish if desired, and eggs.  Toss gently.  Combine mayonnaise, mustard, salt and pepper.  Spoon mayonnaise mixture over potato mixture; toss gently to coat.  Cover and chill 1 to 24 hours.  Makes about 7 servings of about 1 cup.

Nutrition Facts: Calories – 215, Total Fat – 6.1g, Protein – 4.9g, Carbohydrate –35.9 g, Cholesterol  - 91mg, Sodium – 536 mg, Fiber 1.9 g