Prep 20 mins
Cook 20 mins
Source: Better Homes and Gardens
- 1 hard-cooked egg, chopped
- lettuce leaf (optional)
- 4 potatoes (1-1/4 pounds total)
- 1 cup sliced celery
- 1⁄4 cup finely chopped onion
- 2 tablespoons dill pickle relish or 2 tablespoons sweet pickle relish
- 1⁄2 cup light mayonnaise or 1⁄2 cup salad dressing
- 1⁄2 cup light sour cream
- 2 tablespoons skim milk
- 2 teaspoons prepared mustard
- 1⁄2 teaspoon salt
- 1⁄4-1⁄2 teaspoon celery seed
- Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly.
- Peel and cube potatoes. Transfer to a large bowl. Stir in celery, onion, and pickle relish.
- In a small mixing bowl stir together the mayonnaise dressing or salad dressing, sour cream, milk, mustard, salt, and celery seed. Pour over potatoes. Toss lightly to coat potatoes. Carefully fold in chopped egg.
- Cover and refrigerate for at least 4 or up to 24 hours. If desired, serve in a lettuce-lined bowl. Makes 8 servings.
- *Note: Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and will hold their shape after cooking. Tiny new potatoes are usually just young round reds and will also work well in salads.
Really delicious. As relish is unavailable here, I finely minced some cornichons (sweet and sour gherkins) with a tiny amount of onion, and I think that worked just fine as it provided very good flavour. Instead of sour cream, I went with 2% greek yoghurt (very thick and rich). Loved the flavour.