| CLASSIC POTATO SALAD |
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8 servings15 small unpeeled new potatoes 4 cups water 1 teaspoon salt, divided 3/4 cup reduced-calorie salad dressing 3 tablespoons CRISCO Oil 2 tablespoons cider vinegar 1 teaspoon freeze-dried chives 1/2 teaspoon sugar 1/8 teaspoon pepper 1/3 cup chopped celery 1/3 cup chopped onion 2 hard-cooked eggs, chopped 2 tablespoons snipped, fresh parsley 2 teaspoons prepared mustard Combine water and 1/2 teaspoon salt in 3-quart pan. Heat to boiling. Add potatoes. Cover and simmer 30-40 minutes, or until tender. Drain; cool slightly. Slice potatoes into medium-size serving bowl. Combine salad dressing, Crisco Oil, vinegar, chives, sugar, remaining 1/2 teaspoon salt, pepper, celery, onion, eggs, parsley, and mustard in small mixing bowl. Mix well. Pour over potatoes and stir to blend. Cover and refrigerate. |
