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Traditional Potato Salad

 Traditional Potato Salad
No summer picnic would be complete without a yummy potato salad. This is a classic which is sure to be a hit!—Beth Ask, Ulster, Pennsylvania
4 ServingsPrep: 15 min. Cook: 30 min. + chilling

Ingredients

  • 3 medium potatoes (about 1-1/2 pounds)
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 cup chopped pimiento-stuffed olives
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 3/4 cup mayonnaise
  • 2 hard-cooked eggs, chopped

Directions

  • In a saucepan, cook potatoes in boiling water until tender. Peel and
  • cube; place in a medium bowl. Sprinkle with vinegar and sugar. Add
  • the celery, onion, olives, salt and celery seed. Fold in mayonnaise
  • and eggs. Cover and refrigerate for at least 1 hour. Yield: 4
  • servings.
Nutritional Facts:Nutritional Analysis: One 1-cup serving equals 488 calories, 638 mg sodium, 136 mg cholesterol, 33 gm carbohydrate, 6 gm protein, 37 gm fat.