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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Salad is best when chilled at least 24 hours to blend flavors before serving. It can be served immediately if desired. Ingredients:
2 pounds tiny new potatoes |
1 cup low-fat mayonnaise |
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) |
Directions:
1. 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.
2. 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.
3. To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.
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