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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This potato salad is quick and versatile, confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery. Ingredients:
4 small red potatoes, cubed |
1/4 cup water |
1/3 cup mayonnaise |
1 hard-cooked egg, chopped |
2 tablespoons chopped celery |
2 tablespoons chopped carrot |
2 tablespoons chopped red onion |
2 teaspoons sweet pickle relish |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water.
2. In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled. Yield: 2 servings.
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