Old-fashioned potato salad
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Cubed unpeeled round red |
| Potato (about 3 lbs.) | ||
| ½ | cup | Diced onion |
| ½ | cup | Diced celery |
| ¼ | cup | Sweet or dill pickle relish |
| 3 | Hard-cooked eggs (this can | |
| Be left out) | ||
| 1 | Clove garlic, minced | |
| ¾ | cup | Fat-free sour cream |
| ⅓ | cup | Fat-free mayonnaise |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Dry mustard (I used a little |
| More because my grandmother | ||
| Had more | ||
| Mustard in her salad.) | ||
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Place potato in a large pot, cover with water, and bring to boil. Cook about 8 minutes or until tender. Drain; place in bowl with next 4 ingredients; toss gently. Combine sour cream and next 5 ingredients; stir well. Poer over potato mixture; toss to coat. Cover and chill.
Yield 9 servings. Serving size 1 cup.