Kathy's Classic Potato Salad

Prep: 40 minutes Chill: 6 to 24 hours

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place potatoes in a medium saucepan; add water to cover and, if desired, /4 teaspoon salt.

Step 2

Bring to boiling; reduce heat.

Step 3

Simmer, covered, for 20 to 25 minutes or till just tender.

Step 4

Drain well; cool slightly.

Step 5

Peel and cube potatoes (see photos 1 and 2, below)

Step 6

Meanwhile, for dressing, in a large mixing bowl combine the mayonnaise or salad dressing, mus- tard (if desired), the /2 teaspoon salt, and pepper.

Step 7

Stir in the celery, onion, and chopped pickles or pickle relish.

Step 8

Add the potatoes and eggs.

Step 9

Toss lightly to coat.

Step 10

Cover and chill for 6 to 24 hours.

Step 11

To serve, if desired, line a salad bowl with let- tuce leaves.

Step 12

Transfer the potato salad to the bowl.

Step 13

If desired, sprinkle with paprika.

Step 14

Makes 12 side- dish servings.

Step 15

Nutrition Facts per serving: 285 cal.

Step 16

, 21 g total fat (4 g sat.

Step 17

fat), 120 mg chol.

Step 18

, 297 mg sodium, 20 g carbo.

Step 19

, 1 g fiber, 5 g pro.

Step 20

Daily Values: 6% vit.

Step 21

A, 18% vit.

Step 22

C, 2% calcium, 12% iron

Step 23

fat), g pro.