Creamy Potato Salad ...made over....one Matt will even eat

Creamy Potato Salad
prep: 30 min. plus refrigerating

makes: 4 servings, 3/4 cup each

1 lb. red potatoes (about 4) cut into chunks

1/4 cup Kraft light zesty Italian Dressing

1/3 cup miracle whip light dressing (I hate miracle whip and always substitute with full fat mayonnaise)

1.5 tsp. Grey Poupon Dijon Mustard (I typically use any fancy mustard I have in my refrigerator including honey mustard etc.)

1 hard cooked egg,  chopped
4 green onions, sliced


Cook  potatoes in saucepan of boiling water 15 min. or just until tender; drain.  Rinse potatoes with cold water until cooled; drain.

Mix dressings and mustard in a large bowl.  Add potatoes, eggs and onions; mix lightly. 

Refrigerate 30 min.

from Food & Family magazine Summer 2009 pg. 8