Light Potato-Egg Salad

9 ingredients
4 steps

Ingredients

  • 6 cups diced new potatoes
  • 13 cup Italian dressing
  • 1 teaspoon salt
  • 4 hard-boiled eggs, chopped
  • 1 cup light mayonnaise
  • 14 cup nonfat sour cream
  • 14 cup plain fat-free yogurt
  • 1 teaspoon dry mustard
  • 12 teaspoon horseradish sauce

Directions

  1. 1
    Boil potatoes 15-25 minutes until firm-tender
  2. 2
    Pour dressign over potatoes; toss and refrigerate 2 hrs.
  3. 3
    Mix other ingredients in a bowl, then fold into potatoes.
  4. 4
    chill until ready to serve.

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