Recipe: For Barb/Or: Classic Potato Salad

Your post interested me, because I have been through many cookbooks looking for the same kind of recipe, one that my Mom made. Problem is, she never wrote it down, and probably did it more or less to taste. Don't I wish I had paid more attention to what she was doing, instead of looking for excuses to get out of the kitchen! Not too long ago, I clipped this recipe from a magazine, probably "Cooking Light", looks like their format. I know that my mother always used Miracle Whip, instead of mayonnaise, and if I remember correctly, it is a little sweeter so you might not need sugar with it. She only used the yellow mustard, also. I have not made this recipe, because while I was experimenting with recipes, I found one with only potatoes, green onions and parsley dressed with sour cream, mayo and white vinegar that my husband is crazy about, so only make it. Now that I see this one again, I will try it, but if you do, let me know how it comes out. Really hope this helps you.

CLASSIC POTATO SALAD

1 1/2 pounds baking potatoes, halved
1/2 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 hard-cooked large eggs, coarsely chopped
1/3 cup light mayonnaise
2 Tablespoons cider vinegar
1 tablespoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.
2. Cut potatoes into 1/2 inch cubes. Combine potatoes, onion, celery, relish and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.
Yield: 6 servings (serving size: 3/4 cup)