In a large saucepan combine potatoes and 1/4
teaspoon salt; add enough water to cover. Bring to
boiling; reduce heat. Simmer, covered, for 20 to
25 minutes or just until tender. Drain; cool
slightly. If desired, peel potatoes. Cube
potatoes.
Meanwhile, for dressing, in a large bowl
combine mayonnaise, mustard, 1/2 teaspoon salt,
and pepper.
Stir celery, pickles, and onion into dressing.
Add potatoes and eggs; stir gently to coat. Cover
and chill for 6 to 24 hours. If desired, garnish
with celery leaves.
2/3 cup serving
Herb-Roasted Garlic Potato Salad-
Prepare as directed, except use coarse ground
mustard in place of the yellow mustard and omit
pickles. Preheat oven to 400 degrees F. Cut off
the top 1/2 inch of a garlic bulb to expose ends
of individual cloves. Leaving garlic bulb whole,
remove any loose, papery outer layers. Place in a
custard cup. Drizzle with 1 teaspoon olive oil.
Roast, covered, about 25 minutes or until garlic
feels soft when squeezed; cool. Squeeze cloves
from bulb into a small bowl, mash with a fork, and
stir into dressing. Stir 1 tablespoon snipped
fresh chives, parsley, or tarragon into dressing.
Nutrition analysis- 243 calories, 5 g protein, 12
g carbohydrate, 20 g total fat (3 g sat. fat), 102
mg cholesterol, 1 g fiber, 1 g total sugar, 4%
Vitamin A, 20% Vitamin C, 320 mg sodium, 3%
calcium, 5% iron
Sour Cream and Dill Potato Salad-
Prepare as directed, except reduce mayonnaise or
salad dressing to 3/4 cup, use Dijon-style mustard
in place of the yellow mustard, and omit pickles.
Stir 1/2 cup sour cream and 1 tablespoon snipped
fresh dill into dressing. If desired, garnish
salad with fresh dill sprigs.
Nutrition Analysis- 192 calories, 5 g protein, 11
g carbohydrate, 14 g total fat (3 g sat. fat), 102
mg cholesterol, 1 g fiber, 1 g total sugar, 4%
Vitamin A, 19% Vitamin C, 293 mg sodium, 3%
calcium, 4% iron
Peppercorn Ranch-Chicken Potato Salad-
Prepare as directed, except reduce mayonnaise or
salad dressing to 3/4 cup and omit yellow mustard,
ground black pepper, and pickles. Stir 3/4 cup
bottled peppercorn ranch salad dressing and 1/4
teaspoon cracked black pepper into dressing. Stir
2 cups shredded cooked chicken into salad with the
potatoes; sprinkle salad with additional cracked
black pepper.
Nutrition analysis- 284 calories, 11 g protein, 12
g carbohydrate, 21 g total fat (4 g sat. fat), 121
mg cholesterol, 1 g fiber, 2 g total sugar, 4%
Vitamin A, 19% Vitamin C, 405 mg sodium, 3%
calcium, 6% iron