Ingredients
6
medium red potatoes (2 lb), peeled
3
hard-cooked eggs, chopped
2
medium stalks celery, chopped (1 cup)
4
medium green onions, chopped (1/4 cup)
1/4
cup chopped red bell pepper
3/4
cup reduced-fat mayonnaise
1/4
cup sweet pickle relish
1
tablespoon yellow mustard
1
teaspoon sugar
1
teaspoon salt
1/2
teaspoon black pepper
1/4
teaspoon Frank’s™ RedHot™ Original cayenne pepper sauce
Paprika
Preparation
In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.
