For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
Trim fat grams by using fat-free mayonnaise and just 2 eggs.
Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to
break apart and become mushy in salads.