Creamy Potato Salad Made Over

This is a recipe from Kraft (www.kraftrecipes.com).  Bob loves potato salad but I don’t really like to make it because of the potatoes and cooking them and peeling them and cutting them up, too much work but every now and then I break down and make him potato salad or else he cooks/peels/chops the potatoes for me.  Since he likes it so much and since my sister in law, Laurie and her 4 kids and 1 grand kid are coming over for dinner tonight,  I took the recipe and and multiplied all the salad ingredients by 5 and all the dressing ingredients by 4 so there would be plenty of leftovers.  It made a huge bowl of potato salad!

1 pound red potatoes, unpeeled, cut into chunks

1/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing

1/3 cup Miracle Whip Light Dressing (I hate Miracle Whip so I used reduced fat mayo)

1 1/2 teaspoons Grey Poupon Dijon Mustard

1 hard cooked egg, chopped

1/2 cup sliced green onions

(I also added about 5 stalks of chopped celery)

1  Cook potatoes in boiling water 15 minutes or until tender then drain.  Rinse potatoes with cold water until cooled and drain again.

2  Mix dressings and mustard in large bowl.  Add potatoes, egg, onions (and celery) and mix lightly.  Cover.

3  Refrigerate at least 30 minutes or up to 24 hours.

Original recipe yields 4 servings, each serving = 150 calories

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