Deviled potato salad | deviled ham potato salad

8 servings

Ingredients

Quantity Ingredient
½ cup Low fat mayonnaise
⅓ cup Mustard blended mayonnaise
1 tablespoon Cider vinegar
1 teaspoon Sugar
½ teaspoon Salt
2 pounds Potatoes; cooked; peeled
And cut into 1/2-inch cubes
To measure about 5-cups; approximately
½ cup Chopped celery
⅓ cup Chopped red onion
2 Hard-cooked eggs; coarsely chopped
Lettuce leaves; optional
Cherry tomatoes; halved; for garnish

Directions

1.In large bowl combine mayonnaise, creamy mustard blend, vinegar, sugar and salt.

2.Add potatoes, celery, red onion and eggs; toss gently to coat. Cover; chill.

3.If desired, spoon into lettuce-lined bowl and garnish with cherry tomatoes.

VARIATION: Deviled Ham potato Salad: Add 1 cup diced cooked ham in step 2 Notes: PANTRY: HELLMANN'S® or

BEST FOODS® Real or Light Mayonnaise or Low Fat Mayonnaise Dressing --AND-- Dijonnaise a Creamy Mustard Blend Hanneman 1998 June

Recipe by: Dijonnaise Cookbook

By Kitpath <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.

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