Fipps Family Potato Salad

1. 1

   Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

2. 2

   Stir together potato and egg.

3. 3

   Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

4. 4

   Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.

5. 5

   Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.

6. 6

   Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

7. 7

   Light Potato Salad: Substitute 1 cup low-fat mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.