Potato Salad

  • 2 Pounds Small Potatoes.
  • 3 Tablespoons White Vinegar.
  • 1 Tablespoon Canola Oil.
  • 1/2 Cup Chopped Celery.
  • 1/2 Cup Chopped Red Onion.
  • 2 Tablespoons Sweet Pickle Relish, drained.
  • 3 Hard-cooked large eggs, chopped.
  • 3/4 Cup Low-fat Mayonnaise.
  • 2 Tablespoons Prepared Mustard.
  • 1/2 Teaspoon Salt.
  • 1/4 Teaspoon Black Pepper.


  • Place potatoes in a saucepan, and add water to it. Boil the potatoes. After boiling Drain it and after Cooling peel it.
  • Cut potatoes into small pieces.
  • Place potatoes in a large bowl, disperse with vinegar and oil. Add celery, onion, pickle relish, and eggs; stir gently.
  • Combine mayonnaise, mustard, salt, and pepper.
  • Spoon mayonnaise mixture over potato mixture; stir gently to coat.
  • Cover and chill 1 to 24 hours.


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