Presto Potato Salad
Yield
4 cupsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
potatoes
peeled, and cut into medium sized |
|
| 2 | cups |
mayonnaise
|
|
| 2 | large |
eggs
hard boiled, chopped |
|
| ½ | cup |
onions
diced |
|
| 1 | cup |
celery
chopped |
|
| 3 | teaspoons |
prepared mustard
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
white vinegar
|
|
| 1 | tablespoon |
sweet relish
|
|
| 1 | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
potatoes
peeled, and cut into medium sized |
|
| 473 | ml |
mayonnaise
|
|
| 2 | large |
eggs
hard boiled, chopped |
|
| 118 | ml |
onions
diced |
|
| 237 | ml |
celery
chopped |
|
| 15 | ml |
prepared mustard
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
white vinegar
|
|
| 15 | ml |
sweet relish
|
|
| 5 | ml |
paprika
|
|
Directions
Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes.
Be careful not to overcook them.
Drain the potatoes, and then place in a large bowl.
Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled.
