Summer Time Yum!

You know what I love? Summer! Who doesn't when you have Georgian Bay in your backyard?  With a view like this its hard to resist.

Summertime just calls for easy and delicious food, outdoor eating and good friends and family.  And nothing says summer like Potato Salad! There are many variations on this recipe, with some families using chopped dill pickles, or sweet pickles instead of relish, or the addition of hard boiled eggs.  The great thing about this recipe is that you can customize it to your taste and it will still turn out delicious.  This recipe is also lower in fat and calories through the use of lower fat mayonnaise but feel free to use the full fat variety too.

Enjoy the summer, its always fleeting...
Corrine

Mama’s Potato Salad

http://www.eatingwell.com/recipes/mamas_potato_salad.html
From EatingWell:  July/August 2011
Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato salad recipes around. Sprinkling the still-warm potatoes with vinegar infuses them with more flavor than if you had added the vinegar to the dressing.
12 servings, about 3/4 cup each | Active Time: 1 hour | Total Time: 1 1/4 hours

Ingredients

• 5 russet potatoes (about 3 pounds)
• 1 1/2 teaspoons salt, divided
• 1/2 cup white-wine vinegar (can substitute regular vinegar too)
• 4 large eggs
• 1 1/4 cups low-fat mayonnaise
• 4 stalks celery, finely chopped
• 1 Vidalia or other sweet onion, finely chopped
• 1/4 cup sweet or dill pickle relish (can use pickles too)
• Freshly ground pepper to taste

Preparation

1. Peel potatoes and cut into 1/2-inch cubes. Place in a large pot and add water to cover; season with 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat and simmer until very tender, 15 to 20 minutes. Drain well. While still warm, transfer the potatoes to a baking sheet and drizzle with vinegar. Set aside to cool to room temperature.
2. Meanwhile, place eggs in a medium saucepan and add water to cover by 1 inch. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
3. Once the eggs have cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under cold running water; this facilitates peeling. Grate the eggs through the large holes on a box grater or finely chop them.
4. Combine mayonnaise, celery, onion, pickle relish, the remaining 1/2 teaspoon salt and pepper in a large bowl. Add the cooled potatoes and grated eggs; stir to combine. Serve at room temperature or chilled.

Nutrition

Per serving : 199 Calories; 7 g Fat; 1 g Sat; 2 g Mono; 68 mg Cholesterol; 32 g Carbohydrates; 4 g Protein; 2 g Fiber; 574 mg Sodium; 446 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.