Click here to print.

Red-Skinned Potato Salad

Submitted By : Wendell Smith
Serves : 4-6
Prep. Time : 4:30

4-5 med. red-skinned potatoes - scrubbed, cut into 1" cubes
2 hard boiled eggs - peeled, chopped
1 cup mayonnaise - low-fat okay
3 Tbls. dried parsley flakes
2 Tbls. grated onion
2 Tbls. Dijon mustard
2 Tbls. red wine vinegar
1 tsp. granulated sugar
1 tsp. salt
1 tsp. celery seed
1/2 tsp. black pepper
paprika - for garnish

-Boil potatoes in water until tender when tested with a fork.
-While potatoes cook, beat together all remaining ingredients; set aside.
-Drain boiled potatoes, place in a large bowl, and allow to cool slightly.
-Slowly pour prepared mixture over cooled potatoes and stir to coat.
-Sprinkle with a little paprika, cover, and refrigerate for at least 4 hours before serving.