Prep Time: 30 min. plus refrigerating | Makes: 8 servings, 1/2 cup each
WHAT YOU NEED:
- 1/2 cup KRAFT Real Mayo Mayonnaise
- 1 Tbsp. yellow mustard
- 1/2 tsp. celery seed
- 1/8 tsp. pepper
- 1-1/2 lb. white potatoes (about 5), cooked, cooled and cubed
- 2 hard-cooked eggs, chopped
- 1 onion, chopped
- 2 stalks celery, sliced
- 1/3 cup dill pickle relish
- MIX first 4 ingredients in large bowl.
- ADD remaining ingredients; mix lightly.
- REFRIGERATE several hours or until chilled.
Prepare using KRAFT Ranch Flavored Reduced Fat Mayonnaise.
For a great summer meal, serve this classic potato salad with grilled chicken breasts and a fresh fruit salad.
Substitute GREY POUPON Dijon Mustard for the yellow mustard.
Picnic Safety Tip:
When taking food to a picnic, do so in an insulated bag with a reusable ice pack. If you don’t have any reusable ice packs, freeze individual juice boxes the night before the picnic. When you’re ready to go, pack the frozen juice boxes around the foods in the cooler. The juice boxes will keep your food cold and will be thawed when you get to the picnic to serve as cold drinks for the kids.
Substitute 1/2 cup CLAUSSEN Sweet Pickle Relish for the dill pickle relish.
How to Chop Hard-Cooked Eggs:
Place cooled hard-cooked egg horizontally in egg slicer. Cut through with slicing edge. Keeping slices together, stand egg upright in egg slicer. Cut through with slicing edge. Or, using a small knife, cut cooled hard-cooked egg into thin slices. Next, cut each slice crosswise in both directions several times.
Substitute MIRACLE WHIP Dressing for the mayo.
Substitute MIRACLE WHIP Dressing for the mayo, GREY POUPON Dijon Mustard for the yellow mustard and 1/2 cup CLAUSSEN Sweet Pickle Relish for the dill pickle relish.
NUTRITION (PER SERVING)
Nutrition Information Per Serving (1/2 cup): 200 calories, 12g total fat, 2g saturated fat, 0g trans fat, 50mg cholesterol, 260mg sodium, 19g carbohydrate, 2g dietary fiber, 3g sugars, 4g protein, 2%DV vitamin A, 15%DV vitamin C, 2%DV calcium, 4%DV iron.