Spud Light Potato Salad

>> Saturday, May 23, 2009

Recipe by Food Connection

2 lbs. small red potatoes
3 tablespoons apple cider vinegar
1 tablespoons EVOO (extra virgin olive oil)

1/2 cup onion, finely chopped
3 hard-cooked large eggs, chopped
3/4 cup light mayonnaise
2 tablespoons mustard
salt and pepper to taste


Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2 inches cubes. Place potatoes in a large bowl; sprinkle with vinegar and EVOO. Add onions and eggs; toss gently.

Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss to coat. Cover and chill 1 hour.  Enjoy!


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