Creamy Potato Salad

By NicoleS

Ingredients

• 2 lb. Yukon gold potatoes (about 6 large), peeled, cut into 1-inch cubes
• 3 hard-cooked eggs
• 1 stalk celery, thinly sliced
• 2 green onions, thinly sliced
• 1/2 cup KRAFT Mayo Homestyle Real Mayonnaise
• 1 Tbsp. yellow mustard
• 2 Tbsp. zesty Italian dressing
• 1/2 Tbsp. sugar
• 1/4 cup cream (or more for desired consistancy)
• 1 Tbsp. chopped fresh dill weed, optional

Details

Servings 9
Preparation time 15mins
Cooking time 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK potatoes in boiling water in saucepan 15 min. or just until tender; drain and cool slightly.

Add chopped egg whites, celery, onions and dill (if using).

In a blender, combine egg yolks, mayo, mustard, dressing, sugar and enough cream or milk to reach desired consistancy. Blend until smooth.

Add to potatoes and combine gently. Refrigerate several hours or until chilled.