Two favorite spring salads get combined into one easy, lower-fat version.
Recipe information
Yield
Makes 6 servings
Ingredients
2 pounds white potatoes, peeled, cut into 1-inch pieces
1/4 cup low-fat mayonnaise
1/4 cup nonfat milk
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
3 large eggs, hard-boiled, peeled, coarsely chopped
1 cup thinly sliced celery
1/2 cup chopped green onions
1/3 cup pimiento-stuffed green olives, chopped
Paprika
Preparation
Step 1
Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.
Step 2
Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.
Nutrition Per Serving
Per Serving: calories
230; total fat
7 g; saturated fat
2 g; cholesterol
164 mg.
#### Nutritional analysis provided by Bon Appétit
