Quicker Potato Salad
In this potato salad, I swapped olives for sweet pickle relish and used one fewer egg. Plus, I replaced the mayonnaise with a fat-free version.—Beth Ask, Ulster, Pennsylvania4 ServingsPrep: 20 min. + chilling
Ingredients
- 3 medium baked or cooked potatoes (about 1-1/2 pounds)
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 3 tablespoons sweet pickle relish
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 cup fat-free mayonnaise
- 1 hard-cooked egg, chopped
Directions
- Peel and cube the potatoes; place in a medium bowl. Sprinkle with
- vinegar and sugar. Add celery, onion, pickle relish, celery seed and
- salt. fold in mayonnaise and egg. Cover and refrigerate for at least
- 1 hour. Yield: 4 servings.
Nutrition Facts:Nutritional Analysis: One 1-cup serving equals 194 calories, 629 mg sodium, 53 mg cholesterol, 41 carbohydrate, 5 gm protein, 2 gm fat. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.