Picnic Potato Salad With Relish and Eggs

In '1,000 Lowfat Recipes' by Terry Blonder Golson

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 3  lbs  waxy potatoes, cut into 1-inch pieces (red or white skinned)
• 1  teaspoon celery seed
• 2  tablespoons lemon juice
• 2⁄3 cup  reduced-fat mayonnaise
• 1 1⁄2 tablespoons Dijon mustard
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄4 teaspoon Tabasco sauce
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 6  scallions, sliced
• 2  celery ribs, chopped
• 3  hard-boiled eggs, 2 yolks discarded
• 3  tablespoons  pickle relish
•  paprika, for garnish

Directions

1. Steam the potatoes until fork tender; drain in a colander and let cool.
2. Whisk together the celery seed, lemon juice, mayonnaise, mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper.
3. Stir into the potatoes.
4. Chop the eggs and toss in with the scallions and celery.
5. Garnish with paprika, if desired.
6. Refrigerate several hours before serving.