Crowd Cooking -- New Potato Salad

[Guest guest]

New Potato Salad

 

2 lb. tiny new potatoes

1 cup low-fat mayonnaise OR Miracle Whip salad dressing

2 ribs celery, chopped

1 large onion, chopped

1/3  cup chopped sweet OR dill pickles

1/2 tsp. salt

1/4 tsp. ground black pepper

2 hard cooked eggs, chopped

2 TB milk

Coarsely ground black pepper, optional

 

In a large sauce pan, combine potatoes and enough water to cover potatoes.

Bring to boiling;

reduce heat. Cover and simmer for 15 to 20 minutes or just until tender.

Drain well; cool potatoes.

Cut potatoes into quarters.

 

In a large bowl, combine mayonnaise, celery, onion, pickles, the 1/2 teaspoon

salt, and the

1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat.

 

Cover and chill for 6 to 24 hours.

 

To serve: Stir enough of the milk into salad to reach desired consistency.

 

Season to taste with additional pepper.

 

Makes 16 servings.