1/4 cup Kraft Zesty Italian dressing
1/3 cup Mayo
1 1/2 tsp. Dijon mustard
1 hard cooked egg, chopped
4 green onions, sliced
In saucepan, boil water and cook potatoes for 15 minutes or until tender. Drain and rinse with cold water until cool. Drain again.
Mix dressings and mustard in a large bowl. Add potatoes, eggs and onions; mix lightly.
Refrigerate for at least 30 minutes prior to serving.
Makes: 4 servings (3/4 cup each)
Prep Time: 30 minutes (not including refrigeration time)
This salad can be made diet friendly by using light dressing and Miracle Whip.
1 comment:
I have to say this recipe looks very yummy and I'm really not a big potato salad fan. I will definitely try it and see.
Post a Comment