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Slim and Trim Creamy Potato Salad


  • 4-6 medium potatoes
  • 2/3 cup low fat mayonnaise
  • 1 stalk celery
  • 1/2 cup medium green pepper, chopped
  • 2 green onions
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  • 1 Tbsp. prepared mustard
  • 1 tsp. vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 hard cooked egg, chopped
  • 2-3 Tbsp. skim milk (opt.)
  • paprika (opt.)


Wash potatoes and cut in cubes. In covered saucepan, cook potatoes in boiling water to cover, 20-25 minutes. Drain well. In large bowl, combine mayonnaise, celery, green pepper, onions, mustard, vinegar, salt and pepper. Add potatoes and egg; toss lightly to mix. Cover and chill for 6-24 hours. If you like a creamier salad, stir in milk before serving.

By Robin from Washington, IA

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