Old-Fashioned Potato Salad

Shared By : Lissa

4-5 Points Per Serving*

1 pound boiling potatoes -- about 3 medium

2 eggs

1 medium stalk celery

1 medium onion

3/4 cup Miracle Whip® light -- or light mayonnaise

1 1/2 teaspoons white vinegar

1 1/2 teaspoons mustard

1/2 teaspoon salt

1/8 teaspoon pepper

Choose round red or round white potatoes to boil for potato salad because they will hold their shape when cooked. Russet potatoes do not work as well for potato salad. Peel the potatoes, and cut any large potatoes in half. Add 1 inch of water to the large saucepan. Cover and heat the water to boiling over high heat. Add potatoes. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain potatoes in a strainer, and cool slightly. Cut potatoes into cubes.

While the potatoes are cooking, place the eggs in the medium saucepan. Cover with at least 1 inch of cold water, and heat to boiling over high heat. Remove the saucepan from the heat. Let stand covered 18 minutes. Immediately pour off the hot water from the eggs, then run cool water over them several seconds to prevent further cooking; drain.

Peel and chop the eggs. Chop the celery. Peel the onion, and chop enough of the onion to measure 1/4 cup. Wrap any remaining onion, and refrigerate for another use.

Mix the Miracle Whip or mayonnaise, vinegar, mustard, salt and pepper in a large bowl. Gently stir in the potatoes, celery and onion. Stir in the chopped eggs.

Cover and refrigerate at least 4 hours to blend flavors and to chill.

Cover and refrigerate any remaining salad.

Serving Size : 5

*Per serving (with MiracleWhip): 215 calories, 11g fat (1g saturated fat), 2g fiber

US Points: 5

UK Points: 3.5

Per serving (with light mayonnaise): 192 calories, 9g fat (2g saturated fat), 2g fiber

US Points: 4.5

UK Points: 3.5

Per serving: 215 Calories (kcal); 11g Total Fat; (46% calories from fat); 5g Protein; 24g Carbohydrate; 87mg Cholesterol; 498mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates