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POTATO SALAD

Active Time : 20 minutes
Total Time : 40 minutes + refrigeration
Serves : 15 servings
INGREDIENTS
  • 3 pounds russet potatoes
  • 6 hard boiled eggs chopped
  • 1 cup diced celery
  • 1/2 cup chopped green onions
  • 2 cups mayonnaise dressing with olive oil
  • 1/2 cup skim milk
  • 1/4 cup Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
DIRECTIONS

Place potatoes in a large pot; cover with cold water and salt to taste. Bring to a boil; reduce heat and simmer until just fork tender (about 15-20 minutes). Drain and cool.

Peel cooled potatoes and cut into 1-inch cubes; place in large bowl. Add eggs, celery and green onions.

In medium bowl, combine mayonnaise dressing, milk, mustard, salt, seasoned salt and pepper. Toss with potato mixture. Refrigerate, covered, several hours or overnight.