- 2 pounds white potatoes, peeled, cut into 1-inch pieces
- 1/4 cup low-fat mayonnaise
- 1/4 cup nonfat milk
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 large eggs, hard-boiled, peeled, coarsely chopped
- 1 cup thinly sliced celery
- 1/2 cup chopped green onions
- 1/3 cup pimiento-stuffed green olives, chopped
- Paprika
- 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.