Archive for April 18th, 2010

Much, much better than your mother’s potato salad!

Mustard potato salad

1 – 2 pounds potatoes (I used red potatoes)

4 – 5 hard boiled eggs, peeled and diced

1/4 sweet onion, diced

1/2 cup diced celery

1/4 cup pickle relish

3 tablespoons grainy mustard

1/2 cup low-fat mayonnaise

Clean the potatoes; boil them whole, til tender. Allow to cool, then dice into large chunks.

In a small bowl, whisk the mayonnaise, mustard, and pickle relish together. Add salt and freshly ground pepper to taste. In a large bowl, stir all the ingredients together, except the eggs. Then add the eggs and gently stir in. Makes 4 – 6 servings.

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