Potato salad is a perfect side dish for any summer cook out.Ingredients
2 pounds tiny new potatoes
1 cup low-fat mayonnaise dressing or light salad dressing
2 stalks celery, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
Coarsely ground black pepper (optional)
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.
- 16 servings (1/2 cup per serving)
- Total Fat
- Saturated Fat
- Diabetic Exchanges
- Starch (d.e.)1
- Fat (d.e.).5