Classic Potato Salad
Recipe from
Betty Crocker
From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.
Servings:
12 servings (1/2 cup each)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Ingredients
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6 mediumred potatoes, peeled (2 pounds)see savings
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3hard-cooked eggs, choppedsee savings
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2 mediumstalks celery, chopped (1 cup)see savings
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4 mediumgreen onions, chopped (1/4 cup)see savings
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1/4 cupchopped red bell peppersee savings
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3/4 cupreduced-fat mayonnaisesee savings
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1/4 cupsweet pickle relishsee savings
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1 tablespoonyellow mustardsee savings
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1 teaspoonsugarsee savings
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1 teaspoonsaltsee savings
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1/2 teaspoonblack peppersee savings
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1/4 teaspoonhot pepper saucesee savings
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Paprikasee savings
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Directions
1.
In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
2.
In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
3.
In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
4.
Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 140 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 60mg; Sodium 380mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 4g); Protein 3g. Daily Values: Vitamin A 6%; Vitamin C 25%; Calcium 2%; Iron 8%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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