Egg And Potato Salad With Green Olives

By á-170456

Ingredients

• 2 pounds white potatoes peeled, and cut into 1" pieces
• 1/4 cup low-fat mayonnaise
• 1/4 cup nonfat milk
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 3 large hard-boiled eggs peeled, and coarsely chopped
• 1 cup thinly-sliced celery
• 1/2 cup chopped green onions
• 1/3 cup pimiento-stuffed green olives chopped
• Salt to taste
• Freshly-ground black pepper to taste
• Paprika

Details

Servings 6

Preparation

Step 1

Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.

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.

This recipe yields 6 servings.

Per Serving: calories, 230; total fat, 7 g; saturated fat, 2 g; cholesterol, 164 mg.