Yield: 12   Prep: 40 minutes  Chill: 6 to 24 hours

This side dish is a staple in our house during the warmer weather.  I usually double the recipe so we can enjoy it all week for lunch and dinner.  It will accompany anything you cook on the grill.

6 medium potatoes (2 pounds)

1 1/4 cups mayonnaise or salad dressing

1 tablespoon prepared mustard (optional)

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup thinly sliced celery (2 stalks)

1/3 cup chopped onion (1 small)

1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish

6 hard-cooked eggs, coarsely chopped

lettuce leaves (optional)

Paprika (optional)

 

1. Place potatoes in a medium saucepan; add water to cover and, if desired, 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or till just tender. Drain well; cool slightly. Peel and cube potatoes.

2. Meanwhile, for dressing, in a large mixing bowl combine the mayonnaise or salad dressing, mustard, the 1/2 teaspoon salt, and pepper.

3. Stir in the celery, onion, and chopped pickles or pickle relish. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

 

1 serving (we use our scale for exact carbohydrate)

Fat 21g       Carbohydrates 20g

Protein 5g    Fiber 1g

Better Homes and Gardens New Cook Book,  page434