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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Michele Wilson
Servings: 8
I wanted a potato salad that had a bit of oompf to it since the ones I'd had before were dull. This one gets rave reviews from family and friends.
6 medium potatoes, cubed
3 tablespoons white wine vinegar
1 medium onion, chopped
1 clove garlic, minced
4 whole sweet pickles, chopped
4 whole eggs, hard-boiled, chopped
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
¼ teaspoon paprika
½ teaspoon seasoned pepper
1 tablespoon dijon mustard
2 stalks celery, chopped
Place potatoes in pan with boiling water; cover and cook until tender when pierced, about 20 to 25 minutes. Drain and cool slightly. Place in large bowl. Add celery, garlic, pickles, eggs and onion. In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika. Add dressing to potato mixture and mix thoroughly. Cover and chill 4 to 6 hours or until next day.