Ingredients
1 1/2 lbs baking potatoes, halved
1/2 C finely chopped red onion
1/4 C finely chopped celery
1/4 C sweet pickle relish
2 hard-cooked lge eggs, coarsely chopped
1/3 C light mayonnaise
2 T cider vinegar
1 T Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
Cook potatoes 25 minutes or until tender; drain and cool completely.
Cut into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a lge bowl.
Combine mayonnaise and remaining ingredients in sm bowl; stir with a whisk, Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.
** NUTRITION PER SERVING
CALORIES 208 (25% from fat); FAT 5.7g (sat 1.1g, mono 1.7g, poly 2.2g); PROTEIN 5g; CARB 35.1g; FIBER 2.4g; CHOL 75mg; IRON 1.9mg; SODIUM 387mg; CALC 26mg
