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Receta Egg And Potato Salad With Green Olives
by Global Cookbook

Egg And Potato Salad With Green Olives
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  Raciónes: 6

Ingredientes

  • 2 lb white potatoes peeled, and cut into 1" pcs
  • 1/4 c. low-fat mayonnaise
  • 1/4 c. nonfat lowfat milk
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. apple cider vinegar
  • 3 lrg hard-boiled Large eggs peeled, and coarsely minced
  • 1 c. thinly-sliced celery
  • 1/2 c. minced green onions
  • 1/3 c. pimiento-stuffed green olives minced Salt to taste Freshly-grnd black pepper to taste Paprika

Direcciones

  1. Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes till tender, about 10 min. Cold.
  2. Whisk mayonnaise, lowfat milk, mustard and vinegar in large bowl to blend. Add in potatoes, Large eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hrs ahead. Cover; chill.) Transfer salad to serving bowl. Sprinkle with paprika; serve.
  3. This recipe yields 6 servings.
  4. Comments: Two favorite spring salads get combined into one easy, lower-fat version.