Deviled potato salad | deviled ham potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Low fat mayonnaise |
| ⅓ | cup | Mustard blended mayonnaise |
| 1 | tablespoon | Cider vinegar |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | pounds | Potatoes; cooked; peeled |
| And cut into 1/2-inch cubes | ||
| To measure about 5-cups; approximately | ||
| ½ | cup | Chopped celery |
| ⅓ | cup | Chopped red onion |
| 2 | Hard-cooked eggs; coarsely chopped | |
| Lettuce leaves; optional | ||
| Cherry tomatoes; halved; for garnish | ||
Directions
1.In large bowl combine mayonnaise, creamy mustard blend, vinegar, sugar and salt.
2.Add potatoes, celery, red onion and eggs; toss gently to coat. Cover; chill.
3.If desired, spoon into lettuce-lined bowl and garnish with cherry tomatoes.
VARIATION: Deviled Ham potato Salad: Add 1 cup diced cooked ham in step 2 Notes: PANTRY: HELLMANN'S® or
BEST FOODS® Real or Light Mayonnaise or Low Fat Mayonnaise Dressing --AND-- Dijonnaise a Creamy Mustard Blend Hanneman 1998 June
Recipe by: Dijonnaise Cookbook
By Kitpath <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.