Potato Salad - cooking recipe

Ingredients

1 1/2 lb. potatoes, quartered
2 Tbsp. reduced fat mayonnaise
2 Tbsp. plain yellow mustard
1 hard-boiled egg, peeled and chopped
2 Tbsp. chopped celery
3 Tbsp. chopped onion
2 tsp. sweet pickle relish
salt and pepper

Preparation

Put potatoes in pot and cover with water.
Bring to a boil and cook until tender.
Drain and cool, then peel.
Stir together mayonnaise, mustard, eggs, celery, onion and relish.
Add potatoes and toss.
Season with salt and pepper.
Refrigerate for 1 hour to 24 hours before serving.
Yields 4 to 6 servings.