mom2acat
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Creamy Potato Salad
From the Betty Crocker Cookbook
CREAMY POTATO SALAD
10 servings
6 medium round red or white potatoes (2 pounds) peeled
1 1/2 cups mayonaisse or salad dressing
1 TBSP white or cider vinegar
1 TBSP yellow mustard
1 tsp salt
1 1/4 tsp pepper
2 medium stalks celery, chopped, (1 cup)
1 medium onion, chopped, (1/2 cup)
4 hard cooked eggs, chopped
paprika, if desired
Place potatoes in 3 quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 30-35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
Mix mayo, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery, and onion, toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
For a lighter version, used reduced fat mayo and 2 eggs.
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7/27/2008, 3:29 pm
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