Classic Potato Salad (Makeover)

 

6

medium red potatoes (2 lb), peeled

3

hard-cooked eggs, chopped

2

medium stalks celery, chopped (1 cup)

4

medium green onions, chopped (1/4 cup)

1/4

cup chopped red bell pepper

3/4

cup reduced-fat mayonnaise

1/4

cup sweet pickle relish

1

tablespoon yellow mustard

1

teaspoon sugar

1

teaspoon salt

1/2

teaspoon black pepper

1/4

teaspoon hot pepper sauce

Paprika

• 1 In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
• 2 In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
• 3 In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
• 4 Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.