Light Potato Salad


  • 2 ½ teaspoons salt, divided
  • ¾ teaspoon pepper
  • 1 cup low-fat mayonnaise
  • 1 tablespoon spicy brown mustard
  • 3 hard-cooked eggs, grated
  • 1 (4-pound) bag large baking potatoes

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. Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl. Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes and g...

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