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Prep 10 mins
Cook 20 mins
This potato salad was a revised recipe from a family favorite that was really fatty. Core or 2 pt. per 1/2 c. serving
- In a large bowl, combine mayonnaise, vinegar, Splenda, chives, celery, and black pepper.
- let stand about half an hour.
- Add potatoes.
- Mix well to combine.
- Fold in egg.
- Cover and refrigerate at least half an hour.
- Gently stir again before serving.