WW: Potato Salad 101 (5 points)
2 lb. small all-purpose white or red potatoes
3 tbsp. white vinegar
1 tbsp. canola oil
1/2 cup chopped celery
1/2 cup finely chopped red onion
2 tbsp. sweet pickle relish, drained
3 hard-cooked eggs, chopped
3/4 cup low-fat mayonnaise
2 tbsp. prepared mustard
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel.
Cut potatoes into 1/2-in. cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish and eggs; toss gently.
Combine mayonnaise, mustard, salt and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.
Nutrition information per 1-cup serving:
Calories 215;Carbohydrates 36 g;Protein 5 g;Fat 6 g;Cholesterol 91 mg;Sodium 536 mg;Calcium 26 mg; Dietary fiber 2 g
WW Pts: 5