Old-Fashioned Potato Salad

1 1/2 pounds unpeeled red potatoes, cut into 1/2-inch chunks
1/2 cup mayonnaise
1 tablespoon prepared yellow mustard
2 teaspoons cider vinegar
1 celery stalk, diced
6 radishes, thinly sliced
1/2 small cucumber, peeled, seeded and diced
2 tablespoons finely chopped onion
Salt and ground black pepper to taste

Fill Generation II Casserole (4-qt.) with water and bring to a boil. Cut potatoes into 1/2-inch cubes with Utility Knife. Add to boiling water; cook until tender, about 10 minutes. Meanwhile, combine mayonnaise, mustard and vinegar in Classic Batter Bowl. Add remaining ingredients; mix well. Drain and rinse potatoes under cold water. Add to ingredients in batter bowl; mix gently. Season with salt and black pepper. Spoon salad into chilled Chillzanne® Bowl and serve. Yield: 4-6 servings

Nutrients per serving: Calories: 366, Total Fat 22 g

Pampered Chef