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All American Potato Salad


3/4 cup = 3 points

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  • 2 lbs small red potatoes, scrubbed and halved
  • 1 cup fat free mayo
  • 1/3 cup chopped fresh flat leaf parsley
  • 4 scallions, thinly sliced
  • 2 small celery stalks, thinly sliced
  • 2 tsp cider vinegar
  • 1 tsp dijon
  • 1/2 tsp salt
  • 1/4 tsp pepper


Servings 8


Step 1

1. Put potatoes in large saucepan and add enough water to cover; bring to a boil. Reduce heat and simmer, partioally covered, until potatoes are tender, about 8 minutes; drain.
2. Meanwhile, mix together all remaining ingredients. Add potatoes and toss to coat. Let cool to room temp. Serve at once or cover and refrigerate up to 2 days.


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