Thursday, May 22, 2008

Creamy Potato Salad

From Kraft Food Magazine, summer 2008:

1 lb. red potatoes, unpeeled, cut into chunks
1/4 cup Kraft Light Zesty Italian Reduced Fat Dressing
1/3 cup light mayonnaise
1 1/2 tsp. dijon mustard
1 hard-cooked egg, chopped
4 green onions, sliced

Cook potatoes in boiling water 15 minutes or until tender. Rinse potatoes with cold water until cooled; drain again.

Mix dressings and mustard in large bowl. Add potatoes, egg and onions, mix lightly. Cover.

Refrigerate at least 30 minutes.

Makes 4 servings, 3/4 cups each. 1 servings = 4 WW Points

1 comment:

The Coupon Bin said...

Angela,

I LOVE this blog!!! I'll be checking it out more often. I love new recipes, and with the internet, I know I have access to them daily...I just get so overwhelmed and am never sure which ones to try. I was about to make potato salad today, and I have all these ingredients on hand, so I'm going to try something new and make this recipe today instead of my mom's. :) Let's see how popular it is with the natives!

Thanks!
Rebekah