Potato salad (16 servings)

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

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. Makes 16 servings.

Wikipedia info