Creamy Potato Salad Made Over

A tasty Kraft Canada recipe that cuts the fat in this rich and creamy classic recipe for a simple summer time dish. The combination of calorie-wise dressings in place of all mayonnaise provides all the flavor and creamy texture of the traditional salad. The 55 minutes includes refrigeration time. A great make-ahead because it can be refrigerated for up to 24 hours.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  lb  red potatoes, unpeeled, cut into chunks
• 1⁄4 cup  Kraft Calorie-Wise Italian dressing
• 1⁄4 cup  Miracle Whip Calorie-Wise, salad dressing
• 1 1⁄2 teaspoons Dijon mustard
• 1  hard-cooked egg, chopped
• 1⁄2 cup green onion, sliced

Directions

1. Cook potatoes in boiling water for 15 minutes or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
2. Mix dressings and mustard in a large bowl.
3. Add potatoes, egg, and onions; mix lightly. Cover.
4. Refrigerate at least 30 minutes or up to 24 hours.