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