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Classic Potato Salad (Makeover)

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Classic Potato Salad (Makeover)
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12
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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.

Ingredients

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

Directions

  • 1 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.
  • 2 In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
  • 3 In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
  • 4 Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.
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Tips  

Fill the saucepan with cold water and place each potato in the water as you peel them so they won’t turn brown. Before cooking, pour off any extra water if necessary.

Nutrition Information 
No nutrition information available for this recipe
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