CLASSIC POTATO SALAD (MAKEOVER)

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Classic Potato Salad (Makeover) image

From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 13

6 medium red potatoes (2 lb), peeled
3 hard-cooked eggs, chopped
2 medium stalks celery, chopped (1 cup)
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped red bell pepper
3/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
Paprika

Steps:

  • In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
  • In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
  • In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
  • Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

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