Recipe

Potato Salad with Sweet Pickles

Yield: 6 servings


1½ pounds white-skinned potatoes, peeled, cut into ¾-inch pieces 2 hard-boiled eggs, peeled, cut into 1/2-inch pieces 1 cup diced celery ¾ cup coarsely chopped red onion	¾ cup nonfat mayonnaise ½ cup sweet pickle slices, each quartered 3 tablespoons sweet pickle juice from pickle jar

Steam potatoes until tender, about 12 minutes. Cool.

Place potatoes in a large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend.

Season salad to taste with salt and pepper.

Notes

Can be made 4 hours ahead. Cover and refrigerate.