New Potato Salad

Ingredients:

• 2 lbs tiny new potatoes
• 1 C low-fat mayonnaise dressing or light salad dressing
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1/3 C chopped sweet or dill pickles
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper
• 2 hard-cooked eggs, chopped
• 1 to 2 Tbps fat-free milk
• Coarsely ground black pepper (optional)
  

Directions:

• In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.
• In a large bowl, combine mayonnaise dressing, celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.
• To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper. Makes 16 servings.

Author: DiabeticLiving.com
Nutritional Facts:

• Calories - 86
• Makes 16 servings
  

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