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    All-American Potato Salad


    Source of Recipe


    Aunt Saunny

    3/4 c Kraft fat-free mayonnaise
    1 ts Prepared mustard
    1/4 c Sweet pickle relish
    1/2 ts Celery seed
    1/8 ts Black pepper
    3 c Diced cold cooked potatoes; (16 ounces)
    1/2 c Chopped onion
    1 c Chopped celery
    2 Hard-boiled eggs; chopped

    In a large bowl, combine mayonnaise, mustard, pickle relish, celery seed, and black pepper. Add potatoes, onion, and celery. Mix well to combine. Fold in eggs. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
 

 

 

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