Recipe(tried): Potato Salad with Green Olives

POTATO SALAD WITH GREEN OLIVES

2 lb white potatoes peeled, and cut into 1" pieces
1/4 cup low-fat mayonnaise
1/4 cup nonfat milk
2 teaspoons buttermilk
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
3 large hard-boiled eggs peeled, and chopped coarsely
1 cup celery, thinly sliced
1/2 cup chopped green onions
1/3 cup pimiento-stuffed green olives, chopped
Salt to taste
Freshly-ground black pepper to taste
Paprika (optional)

Steam potatoes on a rack in a large pan over water that is boiling. Cover the pan until the potatoes are tender (about 10 to 12 minutes). Cool potatoes.

Mix mayonnaise, milk, mustard and vinegar in large bowl until blended. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Place in serving bowl and sprinkle with paprika if desired.

Makes 6 servings

Notes: I made this several months ago and it was very good. Since, I am on a salt restricted diet, salt was not added to this recipe. The absence of salt did not take away from the flavor of the potato salad, but I did add a bit more mustard and a little more vinegar to compensate. - Judi Mae Phelps