Deviled Potato Salad | Deviled Ham Potato Salad

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1 tb Cider vinegar
Cherry tomatoes; halved
1/2 c Low fat mayonnaise
2 Eggs; Hard-cooked, coarsely chopped
Lettuce leaves; optional
1/2 ts Salt
2 lb Potatoes; cooked; peeled, nd cut into 1/2-inch cubes to measure about 5-cups
1/2 c Celery; chopped
1/3 c Mustard blended mayonnaise
1/3 c red onion; Chopped
1 ts Sugar

Original recipe makes 8



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: 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 on Jun 14, 1998, converted by MM_Buster v2.0l.

Calories Per Serving: 234 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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