Potato Salad

• servings: 2 - 3 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 large russet potato or 2 small reds

1/4 heaping cup mayonnaise

3/4 teaspoon white or cider vinegar

3/4 teaspoon yellow mustard

1/4 teaspoon salt

pepper

2 medium celery stalks, chopped (1 cup)

1/4 onion, grated (1/2 cup)

2 hard cooked eggs, chopped

Directions

Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.

Chop into cubes 1 inch water. Heat water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 15 to 20 minutes or until potatoes are tender; drain. Cool.

Mix mayonnaise, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate.

Nutrition

• Calories: 340
• Total Fat: 6
• Saturated Fat: 5 g
• Cholesterol: 105 mg
• Sodium: 480 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Protein: 4 g