Deviled Potato Salad | Deviled Ham Potato Salad
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Yield: 8 Ready in 1 hours
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|1 tbCider vinegar|
|Cherry tomatoes; halved|
|1/2 cLow fat mayonnaise|
|2 Eggs; Hard-cooked, coarsely chopped|
|Lettuce leaves; optional|
|2 lbPotatoes; cooked; peeled, nd cut into 1/2-inch cubes to measure about 5-cups|
|1/2 cCelery; chopped|
|1/3 cMustard blended mayonnaise|
|1/3 cred onion; Chopped|
Deviled Potato Salad | Deviled Ham Potato Salad Preparation
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: http://www.dijonnaise.com/recipes/salads/ PANTRY: HELLMANNS? 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
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