Spicy Potato Salad

Spicy Potato Salad


  • 6 potatoes, peeled & chopped
  • 4 to 5 cups water
  • 6 egg hard boiled eggs, remove yolks
  • 2/3 cup diced celery
  • 2 tablespoons mustard
  • 1 small can pimentos
  • 3/4 cup fat free mayonnaise
  • 1 medium onion, finely chopped
  • dill pickle relish to taste
  • 1 tablespoon horseradish
  • 1 tablespoon red pepper flakes


In large saucepan over high heat, place potatoes in enough water to completely cover the potatoes. Cook for 30 minutes or until potatoes are tender crisp. Drain and cool in refrigerator for 15 minutes. Discard yolks and chop egg whites. In large bowl, combine potatoes and egg whites with remaining ingredients. With large wooden spoon, mix well. Chill for 1 hour before serving. Makes 8 servings.

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