Ingredients:
2 lbs tiny new red potatoes
1 cup low fat mayonnaise or
light salad dressing
2 celery ribs, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles
1/2 tsp salt
1/4 tsp coarsely ground black pepper
2 hard boiled eggs, chopped
1 to 2 tbsp skim milk
Coarsely ground black pepper, (optional)
2 lbs tiny new red potatoes
1 cup low fat mayonnaise or
light salad dressing
2 celery ribs, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles
1/2 tsp salt
1/4 tsp coarsely ground black pepper
2 hard boiled eggs, chopped
1 to 2 tbsp skim milk
Coarsely ground black pepper, (optional)
Directions:
1. In a large saucepan, combine potatoes and enough water to cover. Bring to a boil; reduce heat. Cover and simmer 15 to 20 minutes or just until tender.
Drain well and cool. Cut into quarters.
2. In a large bowl, combine mayonnaise, celery, onion, pickles, 1/2 teaspoon salt and the 1/4 teaspoon pepper. Add 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.
1. In a large saucepan, combine potatoes and enough water to cover. Bring to a boil; reduce heat. Cover and simmer 15 to 20 minutes or just until tender.
Drain well and cool. Cut into quarters.
2. In a large bowl, combine mayonnaise, celery, onion, pickles, 1/2 teaspoon salt and the 1/4 teaspoon pepper. Add 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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