Ingredients

• 1-1/2  pounds new round red potatoes
• 1  cup light mayonnaise or salad dressing or regular mayonnaise or salad dressing
• 1  tablespoon yellow mustard
• 1  tablespoon white wine vinegar
• 2  teaspoons sugar
• 1/2  teaspoon ground black pepper
• 1/4  teaspoon salt
• 1/3  cup sweet or dill pickle relish
• 1/3  cup sliced green onion
• 3  hard-cooked eggs, coarsely chopped

Directions

1. Scrub potatoes thoroughly; cut into bite-size pieces. In a large saucepan place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until tender; drain. Cool slightly.

2. In a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. Stir in the pickle relish and onion. Add the cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2 to 24 hours. Makes 10 side-dish servings.

3. Bacon-Avocado Potato Salad: Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.