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Classic Potato Salad
Created by admin, Tuesday, 01 May 2007
Description
8 servingsIngredients
15 small unpeeled new potatoes
4 cups water
1 teaspoon salt, divided
3/4 cup reduced-calorie salad dressing
3 tablespoons crisco oil
2 tablespoons cider vinegar
1 teaspoon freeze-dried chives
1/2 teaspoon sugar
1/8 teaspoon pepper
1/3 cup chopped celery
1/3 cup chopped onion
2 hard-cooked eggs, chopped
2 tablespoons snipped, fresh parsley
2 teaspoons prepared mustard
4 cups water
1 teaspoon salt, divided
3/4 cup reduced-calorie salad dressing
3 tablespoons crisco oil
2 tablespoons cider vinegar
1 teaspoon freeze-dried chives
1/2 teaspoon sugar
1/8 teaspoon pepper
1/3 cup chopped celery
1/3 cup chopped onion
2 hard-cooked eggs, chopped
2 tablespoons snipped, fresh parsley
2 teaspoons prepared mustard
Methods/steps
Combine water and 1/2 teaspoon salt in 3-quart pan. Heat to boiling. Add potatoes. Cover and simmer 30-40 minutes, or until tender.
Drain; cool slightly.
Slice potatoes into medium-size serving bowl.
Combine salad dressing, Crisco Oil, vinegar, chives, sugar, remaining 1/2 teaspoon salt, pepper, celery, onion, eggs, parsley, and mustard in small mixing bowl. Mix well.
Pour over potatoes and stir to blend. Cover and refrigerate.
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