Potato salad is one of those side dishes I truly enjoy. Sure, it’s associated with summer months but I do eat potato salad all year round. It’s one of those versatile dishes that can be made in a number of ways. It doesn’t have to be loaded with mayonnaise – other condiments and ingredients can be added to boost flavor while keeping the dish simple and tasteful. I personally like for the ingredients to shine through without the mayonnaise overpowering the dish and essentially “stealing the show.” So here’s my take on American potato salad.
Serves 5. ~2/3 cup serving. 4 Points Plus Values.
– 1 1/4 pound red skinned potatoes
– 2 eggs, hardboiled (1 whole w/ yolk, 1 white only)
– 1 tbsp white vinegar
– 1 tbsp yellow mustard
– 3 tbsp red onion, finely diced
– 1/3 cup Hellmanns Light Mayonnaise
– 1 tbsp sweet relish
– Salt, to taste
– Pepper, to taste
Rinse potatoes and add to a pot filled with salted water. Add eggs and bring to a boil, cook until potatoes are fork tender.
Drain water and allow for potatoes and eggs to cool, remove potatoes from pan and cube. Add to a mixing bowl.
Remove eggs and shell. Mash one whole egg, remove the yolk from the second egg and mash the whites – discarding the yolk.
Add the onion, relish, mustard, vinegar, salt and pepper to your potato and egg mixture folding the ingredients together. Add in the mayonnaise and gently fold together until the mixture is well combined.
Adjust salt and pepper seasoning to your liking and enjoy!