Recipe information
Yield
Makes 6 Servings
Ingredients
1
1/2 pounds white-skinned potatoes, peeled, cut into 3/4-inch pieces
2
hard-boiled eggs, peeled, cut into 1/2-inch pieces
1
cup diced celery
3
/4 cup coarsely chopped red onion
3
/4 cup nonfat mayonnaise
1
/2 cup sweet pickle slices, each quartered
3
tablespoons sweet pickle juice from pickle jar
Need to make a substitution?
Preparation
Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. DO AHEAD Can be made 4 hours ahead. Cover and refrigerate.