Soup-er Potato Salad
2 lbs red bliss or all-purpose potatoes
1 c reduced-cal mayonnaise
1 env vegetable soup mix
.9 oz
1 Tbs distilled white vinegar
1. Cut potatoes into 1/2 " chunks, leaving skin on.
2. Place potatoes in 4-quart saucepan; cover
with lightly salted water. Bring to a boil; lower heat. Simmer until
potatoes are tender, 10-12- minutes. Drain and let cool. Meanwhile,
in a large bowl combine mayonnaise, soup mix, and vinegar.
3. Add cooled potatoes to mayonnaise mixture; toss to coat.
Refrigerate, covered, until chilled.
Serving = 1/8 of recipe
Points per serving = 4
Servings = 8
To make CORE - Substitute fat-free mayonnaise for the
reduced-calorie mayonnaise.
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