Recipe - All American Potato Salad (Joanna Lund)

Three fourths cup Kraft fatfree mayonnaise
1 teaspoon Prepared mustard
One fourth cup Sweet pickle relish
One half teaspoon Celery seed
1/8 teaspoon Black pepper
3 cup Diced cold cooked potatoes;
(16 ounces)
One half cup Chopped onion
1 cup Chopped celery
2 Hardboiled eggs; chopped

In a large bowl, combine mayonnaise, mustard, pickle relish, celery
seed, and black pepper. Add potatoes, onion, and celery. Mix well to
combine. Fold in eggs. Cover and refrigerate for at least 30 minutes.
Gently stir again just before serving.

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