Makes 6 servings.

INGREDIENTS

  • 1 1/2pounds white-skinned potatoes, peeled, cut into 3/4-inch pieces
  • 2hard-boiled eggs, peeled, cut into 1/2-inch pieces
  • 1cup diced celery
  • 3/4cup coarsely chopped red onion
  • 3/4cup nonfat mayonnaise
  • 1/2cup sweet pickle slices, each quartered
  • 3tablespoons sweet pickle juice from pickle jar

    DIRECTIONS

    Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)