Easy Potato Salad
Enjoy this creamy potato salad, complete with tangy homemade dressing, plus all the usual suspects: eggs, onions, relish and potatoes. Take it up a notch by adding bacon to the mix!
Ingredient
- 1 1/2 lb baking potatoes, peeled
- 1/3 cup canola mayonnaise
- 1 tablespoon white vinegar
- 2 teaspoons spicy brown mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup chopped green onions (8 medium)
- 1/4 cup sweet or dill pickle relish
- 2 hard-cooked eggs, finely chopped
- 1/8 teaspoon freshly ground pepper, if desired
- Crumbled cooked bacon, if desired
Direction
- In 3-quart saucepan, place potatoes and just enough water to cover. Cover and heat to boiling; reduce heat to low. Cook 20 to 30 minutes or until tender; drain. Cool 15 minutes. Cut into cubes.
- In large bowl, mix mayonnaise, vinegar, mustard, salt and 1/4 teaspoon pepper. Add potatoes, onions, relish and eggs; toss gently to coat.
- Serve, or cover and refrigerate. Sprinkle with 1/8 teaspoon pepper and the bacon before serving.
