Thursday, September 3, 2009

Creamy Potato Salad

I love potato salad, but hate the extra calories most of them have. Here's a healthier version, thanks to Kraft foods.

1 lb. red potatoes (about 4), cut into chunks
1/4 c Zesty Italian Dressing
1/3 c light mayo
1 1/2 t dijon mustard
1 hard boiled egg, chopped
4 green onions, sliced

Cook potatoes in saucepan of boiling water for about 15 minutes or just until tender; drain. Rinse with cold water and allow them to cool.

Mix the dressings and mustard in large bowl. Add potatoes, eggs and onions, mix lightly.

Refrigerate for 1 hour.

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