Picnic Potato Salad With Relish and Eggs

Name: Picnic Potato Salad With Relish and Eggs
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 3 lbs waxy potatoes, cut into 1-inch pieces (red or white skinned); 1 teaspoon celery seed; 2 tablespoons lemon juice; 2/3 cup reduced-fat mayonnaise; 1 1/2 tablespoons Dijon mustard; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon Tabasco sauce; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 6 scallions, sliced; 2 celery ribs, chopped; 3 hard-boiled eggs, 2 yolks discarded; 3 tablespoons pickle relish; paprika, for garnish

Submitted by ratherbeswimmin

"In '1,000 Lowfat Recipes' by Terry Blonder Golson"

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Ready In:: 1hr 5mins
Ingredients:: 14
Serves:: 12

ingredients

3 lbs waxy potatoes, cut into 1-inch pieces (red or white skinned)
1 teaspoon celery seed
2 tablespoons lemon juice
²⁄₃ cup reduced-fat mayonnaise
1 ¹⁄₂ tablespoons Dijon mustard
¹⁄₂ teaspoon Worcestershire sauce
¹⁄₄ teaspoon Tabasco sauce
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon fresh ground black pepper
6 scallions, sliced
2 celery ribs, chopped
3 hard-boiled eggs, 2 yolks discarded
3 tablespoons pickle relish
paprika, for garnish

directions

Steam the potatoes until fork tender; drain in a colander and let cool.
Whisk together the celery seed, lemon juice, mayonnaise, mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper.
Stir into the potatoes.
Chop the eggs and toss in with the scallions and celery.
Garnish with paprika, if desired.
Refrigerate several hours before serving.