Creamy Potato Salad

    Potato salad in a light green dishTossed 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

    Ingredients

    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

    Preparation

    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.

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