Ingredients:
6 Cups Of Skinless Cubed White Potatoes
1 Cup Of Kraft Real Mayonnaise
1 Tablespoon Of Sweet Honey Mustard
1/2 Teaspoon Of Ground Black Pepper
1/2 Teaspoon Of Table Salt
1/4 Cup Of Diced Yellow Onion
1 Pinch Of Cayenne Pepper
4 Hard Boiled Eggs
1 Teaspoon Of Bragg Apple Cider Vinegar
1 Tablespoon Of Sweet Pickle Relish
Information:
Serving Size 6
239 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
James from Honolulu Hawaii sent me this exquisite white potato salad recipe to publish. For the first step you will need to remove the skin from the potatoes, then cut them into small one inch cubes. Place the prepared potatoes into a boiling pot, then cover them with water and a small pinch of salt. Bring the potatoes to a boil, and let them cook for ten minutes, or until they are nice and tender. Next boil your eggs for about ten minutes, then remove the shells from them and chop them into small pieces. Mix the prepared eggs with the cooked potatoes in a salad bowl, along with the diced yellow onion. Next you will need to prepare your sauce, so take out a large mixing bowl, and whisk together the real mayonnaise, sweet honey mustard, ground black pepper, table salt, cayenne pepper, apple cider vinegar, and pickle relish. Once your sauce has been made, stir it into the potato mixture, stirring vigorously until the tasty salad is even and consistent in color and texture. You will then want to place a lid on the salad bowl, and let the dish chill in the refrigerator for two to four hours, as this will give it time to flavor blend.
