Ingredients:
3 Pounds Of New Yukon Potatoes
2 Tablespoons Of Heinz Distilled White Vinegar
4 Hard Boiled Eggs
1 Cup Of Chopped Fresh Organic Celery
2 Cups Of Duke's Mayonnaise
2 Tablespoons Of Cold Low Fat Milk
1/2 Cup Of Chopped Spring Onions
1/4 Teaspoon Of Coarse Ground Black Pepper
1/2 Teaspoon Of Table Salt
Information:
Serving Size 8
302 Calories Per Serving
11 Grams Of Fat
Preparation Instructions:
This soft new potato salad recipe was sent to us by Sally of Glendale Arizona. For step one, first you will want to boil your three pounds of new Yukon potatoes with their skin. After roughly ten to fifteen minutes they will become tender, at which point you should remove them from the pot, and then drain away any excess water. Once your potatoes have cooled to about room temperature, you will want to chop them up and then place them into a large sealable salad bowl. Moving on to the next step, place your eggs into a boiling pot, and let them cook for ten minutes. Once done, remove the eggs from the shell, chop them into small pieces, then stir them in with the chopped potatoes. Next you will want to stir into the salad the chopped spring onions and fresh organic celery. At this point you are ready to do the dressing, so take out a mixing bowl, and vigorously whisk together the distilled white vinegar, mayonnaise, cold low fat milk, coarse ground black pepper, and table salt. Once this potato salad dressing is done, you will want to stir it into your salad, making sure that the potatoes and eggs are evenly coated. For the last step, place a lid tightly over the salad bowl, and then slide it into the refrigerator to chill for one to five hours. That's it for this wonderful recipe, do browse around our website some more, as we have tons of other great recipes to choose from.
