Skinny Potato Salad

Recipe Courtesy of Food Network

Prep Time  20 minutes
Total Time  30 minutes
Serves 6-8

This potato salad has all the flavor but a 1/4 of the fat.   Great spring or summer recipe!

2 eggs (hard-boiled and peeled)

1 pd. Red potatoes

Medium carrot, sliced

2 stalks celery, sliced

½ med. Red onion

¼ cup buttermilk

1 cup light sour cream

1 T. whole grain Dijon mustard

½ cup watercress leaves

1 T. chopped fresh dill

Boil potatoes until fork soft.  Cut into quarters, leaving skin on.

Place potatoes in large mixing bowl.  Add egg, carrot, celery and red onion.

In small bowl, mix buttermilk, sour cream and mustard.  Pour over potato mixture.  Add watercress leaves and dill.  Stir until thoroughly mixed.

Can be eaten hot or cold.