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Light Potato Salad

Yield Makes 8 to 10 servings

Ingredients

  • 1 (4-pound) bag large baking potatoes
  • 2 1/2 teaspoons salt, divided
  • 1 cup low-fat mayonnaise
  • 1 tablespoon spicy brown mustard
  • 3/4 teaspoon pepper
  • 3 hard-cooked eggs, grated

How to Make It

  1. Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.

  2. Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.

  3. Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes and grated eggs to bowl, and gently toss with mayonnaise mixture.

  4. Serve immediately, or, if desired, cover and chill.

  5. Note: To reduce cooking time, use 4 extra-large baking potatoes (about 1 pound each), peeled and cut into 1-inch cubes. Proceed as directed, reducing cooking time to 20 minutes or until tender. Drain and cool 10 minutes. Increase mayonnaise to 1 1/2 cups, and proceed as directed.