Creamy Potato Salad
Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato salad recipes around. Sprinkling the still-warm potatoes with vinegar infuses them with more flavor than if you had added the vinegar to the dressing.
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 12 servings, about 3/4 cup each
5 russet potatoes (about 3 pounds)
1 1/2 teaspoons salt, divided
1/2 cup white-wine vinegar
4 large eggs
1 1/4 cups low-fat mayonnaise
4 stalks celery, finely chopped
1 Vidalia or other sweet onion, finely chopped
1/4 cup sweet or dill pickle relish
Freshly ground pepper to taste
1. Peel potatoes and cut into 1/2-inch cubes. Place in a large pot and add water to cover; season with 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat and simmer until very tender, 15 to 20 minutes. Drain well. While still warm, transfer the potatoes to a baking sheet and drizzle with vinegar. Set aside to cool to room temperature.