Creamy Potato Salad
Cooking for 2
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"This potato salad is quick and versatile," confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery.
SERVINGS: 2
CATEGORY: Salads
METHOD: Microwave
TIME: Prep: 15 min. + chilling
Ingredients:
- 4 small red potatoes, cubed
- 1/4 cup water
- 1/3 cup mayonnaise
- 1 hard-cooked egg, chopped
- 2 tablespoons chopped celery
- 2 tablespoons chopped carrot
- 2 tablespoons chopped red onion
- 2 teaspoons sweet pickle relish
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions:
Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water.
In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled. Yield: 2 servings.