Ms Carmelle's Chunky Potato Salad

I came up with this recipe when I was 14 because I HATE celery and wanted an alternative.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 6  large potatoes
• 1  small red onion
• 1⁄2 cup  reduced-fat mayonnaise
• 3  tablespoons skim milk
• 1  tablespoon  of kraft grated parmesan cheese
• 2  teaspoons dried dill

Directions

1. Microwave potatoes with skins on and as most microwaves have a 'potato' button use that but make sure that you turn them so they don't get crusty bottoms, and also be sure they are properly cooked and not hard in the centre.
2. If you don't have a microwave with a 'potato' button try 5 minutes on high turn then another 5 minutes on high check to see how they are and possibly another 5 minutes on high and check again until cooked - careful as potatoes steam in the microwave so don't burn fingers!
3. Whilst potatoes are cooking, chop onion finely and mix in with the mayo, milk, cheese, and dill; set aside.
4. Let potatoes cool so as not to burn yourself . When ready, roughly chop potatoes and add to the mayo mixture.
5. Refrigerate for about an hour.
6. Eat cold - great with BBQ!
7. If you don't like reduced fat mayo and want to use the traditional, I suggest adding a teaspoon or two of red wine vinegar to cut the creaminess down a bit.