With mayonnaise and a splash of milk, this egg and red potato salad is super creamy—with a chopped-celery crunch thrown in for good measure.
What You Need
Original recipe yields 14 servings
1 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. milk
2 env. GOOD SEASONS Italian Dressing Mix
6 cups sliced cooked red potatoes (about 1-1/2 lb.)
2 hard-cooked egg s, chopped
1/2 cup chopped celery
1/4 cup chopped onion
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Let's Make It
Mix mayo, milk and salad dressing mixes in large bowl until well blended.
Add remaining ingredients; mix lightly to coat.
Refrigerate 3 hours or until ready to serve.
This salad tastes even better when made one day ahead. Store in refrigerator until ready to serve.
Season to taste with freshly ground black pepper.
Prepare using diced cooked red potatoes.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.