2 1/2 pounds unpeeled Redskin or Yukon
pinch salt (optional)
1 small red onion, finely diced
1 large stalk celery, finely diced
2 tbsp sweet pickle relish
1/2 cup finely chopped parsley
salt and freshly ground black pepper to
3/4 cup reduced-fat mayonnaise
Place potatoes into a large heavy
saucepan. Cover with cold water and salt; bring to a full boil.
Cover, reduce heat to medium-low and cook 20-30 minutes, or until
potatoes can be pierced easily with a fork. Drain potatoes and set
aside until they can be handled comfortably. (Don't allow to cool
completely) Cut into 1/2 inch cubes.
In a large mixing bowl, combine
potatoes, onion, celery, pickle relish, and parsley. Salt and pepper
to taste. Add mayonnaise in 1/4 cup increments, tossing until salad
is lightly coated with dressing Chill or serve at room temperature.