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Classic Picnic Potato Salad

Categories: Entertaining, Fourth of July, Make ahead
Type: Salads

This classic potato salad is a summer treat that you can make year-round!

Serves: Serves: 6 (2/3 cup)


  • 2/3 cup Kraft fat-free mayonnaise
  • 2 teaspoons prepared mustard
  • 1/4 cup sweet pickle relish
  • 1/8 teaspoon black pepper
  • 3 full cups (16 ounces) diced cold cooked potatoes
  • 3/4 cup diced celery
  • 1/4 cup chopped onion
  • 2 hard-boiled eggs, coarsely chopped

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  1. In a large bowl, combine mayonnaise, mustard, pickle relish, and black pepper. Add potatoes, celery, and onion. Mix well to combine. Fold in eggs.
  2. Cover and refrigerate for at least 1 hour.
  3. Gently stir again just before serving.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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