Red Potato Salad

Bite-size red potatoes give this traditional potluck favorite recipe a new spin.



by 4  people


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Ingredients
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    1 1/2  pounds 
    new round red potatoes
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    1   cup 
    light mayonnaise or salad dressing or regular mayonnaise or salad dressing
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    1   tablespoon 
    yellow mustard
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    1   tablespoon 
    white wine vinegar
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    2   teaspoons 
    sugar
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    1/2  teaspoon 
    ground black pepper
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    1/4  teaspoon 
    salt
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    1/3  cup 
    sweet or dill pickle relish
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    1/3  cup 
    sliced green onion
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    3   
    hard-cooked eggs, coarsely chopped

Directions
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.
Variation
  • 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.
Nutrition information
Per Serving: cal. (kcal) 162, Fat, total (g) 8, chol. (mg) 72, sat. fat (g) 1, carb. (g) 19, fiber (g) 1, pro. (g) 4, sodium (mg) 307, Potassium (mg) 363, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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