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All American Potato Salad (Joanna Lund)

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  • 3/4 c Kraft fat-free mayonnaise
  • 1 ts Prepared mustard
  • 1/4 c Sweet pickle relish
  • 1/2 ts Celery seed
  • 1/8 ts Black pepper
  • 3 c Diced cold cooked potatoes; (16 ounces)
  • 1/2 c Chopped onion
  • 1 c Chopped celery
  • 2 Hard-boiled eggs; chopped


In a large bowl, combine mayonnaise, mustard, pickle relish, celery seed, and black pepper. Add potatoes, onion, and celery. Mix well to combine. Fold in eggs. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
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