| 6 | medium potatoes, peeled (2 pounds) |
| 1 1/2 | cups mayonnaise or salad dressing |
| 1 | tablespoon white or cider vinegar |
| 1 | tablespoon yellow mustard |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | medium onion, chopped (1/2 cup) |
| 2 | medium celery stalks, chopped (1 cup) |
| 4 | hard-cooked eggs, chopped |
| 1. | Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes. |
| 2. | Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled. |
|
| Stir a tablespoon or two of pesto into the dressing for an extra flavor hit. |
|
| Put each potato in a bowl of cold water as you peel them. That way, the peeled potatoes won’t turn brown while you’re peeling the remainder. |
Nutrition Information:
430 ( 325 ); 36 g ( 6 g); 130 mg; 600 mg; 22 g ( 2 g); 6 g 4 %; 6 %; 4 %; 4 % 1 ; 1 ; 7