Lighter Potato Salad WW 6 PP
Light in calories but not in taste.
4 medium Russet potatoes (2 lbs)
2 Hard Cooked Eggs, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup Hellmans light mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Peel and cube potatoes.
Place potatoes in 4-quart saucepan with just enough water to cover potatoes. Heat to boiling. Reduce heat to low and simmer about 10 minutes or until tender. Drain; let stand until cool.
In large bowl place everything except potatoes, mix until well blended. Add cooled potatoes and toss gently until well blended.
Sprinkle with paprika (optional)
Cover and refrigerate at least 1 hour before serving.
Makes 6 servings about a cup each, WW 6 PP
I used russet potatoes but you can substitute any kind you like.
Potatoes can also be cooked in the microwave instead of on the stove.