Creamy Potato Salad Made Over |
|
 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
A tasty Kraft Canada recipe that cuts the fat in this rich and creamy classic recipe for a simple summer time dish. The combination of calorie-wise dressings in place of all mayonnaise provides all the flavor and creamy texture of the traditional salad. The 55 minutes includes refrigeration time. A great make-ahead because it can be refrigerated for up to 24 hours. Ingredients:
1 lb red potatoes, unpeeled, cut into chunks |
1/4 cup kraft calorie-wise italian dressing |
1/4 cup miracle whip calorie-wise, salad dressing |
1 1/2 teaspoons dijon mustard |
1 hard-cooked egg, chopped |
1/2 cup green onion, sliced |
Directions:
1. Cook potatoes in boiling water for 15 minutes or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
2. Mix dressings and mustard in a large bowl.
3. Add potatoes, egg, and onions; mix lightly. Cover.
4. Refrigerate at least 30 minutes or up to 24 hours.
|
|