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Red Potato Salad
by Amanda Mayer
serves: 4
  Reduced Fat Potato Salad
Ingredients:
  4 Cups   Cubed Red Potatoes
  2 Cups   Red Fat Chicken Broth
  2 TBL   Cider Vinegar
  1/2 Cup   Chopped Celery
  1/2 Cup   Green Onion
  2   Hard Boiled Eggs
  1 TBL   Fresh Parsley
  2   Chopped Pickles
  1/2 Cup   Red Fat Mayo
  1 TBL   Course Grained Dijon Mustard
  1 TBL   Dill Pickle Relish
  1/8 TSP   Celery Seed
    Salt and Pepper to taste
Directions:
  Bring potatoes to a boil in chicken broth, cover and cook for 10 min or until tender. Drain and toss hot potatoes in a large bowl with vinegar. Place potatoes in fridge to cool. In a second bowl combine mayo, mustard, salt, pepper and celery seed. Add dressing to cooled potatoes, pickles and parsley and chill.

Double the dressing reciepe for a creamier salad.