Recipe by Steph_40135
I love my Better Homes & Garden Cook Book, and this recipe is another example of why! I made this last night, and it was DELICIOUS! My husband ate two servings (and he doesn't like potato salad). I used red peppers, Dijon mustard and omitted the eggs. Recipe suggests substituting mayo with plain yogurt or sour cream. Easily halved; though I would use 1/4 tsp. salt.
Top Review by Heather U.
Fantastic potato salad, Steph! It's hanging out in our fridge getting even better for tomorrow, but I had a few bites when I made it and am delighted with the result. I used half plain yogurt instead of all mayo, 1 dill pickle instead of the bell pepper (didn't have one), and 2 T of pickle juice for the vinegar. Thanks for posting!
- 6 medium potatoes (2 lb.)
- 2 stalks celery, thinly sliced
- 1 medium green pepper, chopped
- 1⁄3 cup onion, chopped
- 1 1⁄4 cups mayonnaise or 1 1⁄4 cups salad dressing
- 1 tablespoon vinegar
- 2 teaspoons dijon-style mustard or 2 teaspoons prepared mustard
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 hard-boiled eggs, coarsely chopped
Directions See How It's Made
- In covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender; drain well.
- Let cool.
- In a large bowl, combine celery, green pepper, onion, mayo, vinegar, mustard, salt and pepper.
- Cube potatoes and add to mix with eggs.
- Toss gently.
- Cover and chill for up to 24 hours.
- Makes 12 side-dish servings.