Potato Salad
N
Salad & Soup - Dinner,Salad & Soup - Lunch
4 Large potatoes
Eggs
1/2 cup or 125 ml Mayonnaise, light
    1/2 cup or 125 ml Sour cream, fat free 
1 tsp or 5 ml Mustard
1/4 cup or 60 ml Pickle juice, relish or chopped pickle
1 Onion
1-2 Stalks celery
1/4-1/2 cup Green pepper
  1. Peel potatoes and cut into quarters.
  2. Bring two to three cups water to a boil.
  3. Put potatoes in boiling water with 3 whole eggs. Boil together on medium heat for 15 minutes.
  4. While potatoes are cooking make the dressing.
  5. In a large bowl combine mayonnaise, sour cream, mustard, salt, and pickle juice, relish or chopped pickle. Mix until smooth.
  6. Chop vegetables. Add to dressing.
  7. Drain water off potatoes and eggs. Take out eggs and rinse under cold water (it makes them easier to peel). Shell eggs. Chop potatoes and eggs.
  8. Mix with other ingredients in a large bowl.

Recipe Variation: Substitute sliced radish for the green pepper.

15
Grant MacEwan University
http://www.macewan.ca/wcm/index.htm
1
Healthy modifications have been made for this website.