Recipe for Egg and Potato Salad with Green Olives 
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Yield:
6
Ingredients:
Amount Ingredient
2 lb white potatoes peeled, and
cut into 1" pieces
1/4 cup low-fat mayonnaise
1/4 cup nonfat milk
1 tbl Dijon mustard
1 tbl apple cider vinegar
3 lrg hard-boiled eggs peeled, and
coarsely chopped
1 cup thinly-sliced celery
1/2 cup chopped green onions
1/3 cup pimiento-stuffed green olives chopped
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.

Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.

This recipe yields 6 servings.

Comments: Two favorite spring salads get combined into one easy, lower-fat version.

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