Prep Time 20 min
Cook Time 25 Min
Servings 8 to 10
Difficulty Easy

Ingredients

  • 15 small unpeeled new potatoes
  • 3/4 cup mayonnaise
  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 2 tbsps. cider vinegar
  • 2 tsps. prepared mustard
  • 1 tsp. chopped fresh chives
  • 1/2 tsp. sugar
  • 1 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 2/3 cup chopped celery
  • 1/3 cup chopped onion
  • 2 hard-cooked eggs
  • 2 tbsps. snipped fresh parsley
  • GARNISH
  • Sliced hard cooked eggs
  • Chopped fresh chives

Directions

  • Step 1

    BRING a large pot of salted water to a boil; add potatoes. Simmer 20 to 25 minutes or until tender. Drain; cool slightly. Cut potatoes in half and then each half in quarters; set aside.

  • Step 2

    COMBINE mayonnaise, oil, vinegar, mustard, chives, sugar, salt and pepper; whisk until well blended. Gently stir in celery, onion, eggs, parsley and chopped potatoes. Mix well.

  • Step 3

    REFRIGERATE, covered, several hours or overnight. Taste before serving; add additional salt and pepper to taste. Garnish with sliced hard-cooked eggs and chopped fresh chives if desired.

Serving size
(1/8 of recipe)

  • Calories 440
  • Calories from Fat210g
  • Total Fat 24g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 60mg
  • Sodium 490mg
  • Potassium 0mg
  • Total Carbohydrates 53g
  • Dietary Fiber 6g
  • Sugars 4g
  • Protein 8g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet