Fit Fare

I am a purist when it comes to potato salad. Potatoes, eggs, mayo, mustard and a little salt and pepper. I like to boil my potatoes in crab boil which makes them extra spicy, then use creole mustard for even more zest. To lighten this dish, I reduced the quantity of mayonnaise and used fewer egg yolks in the dressing. Leave the skins on the potatoes for extra fiber. Perfect for a summer picnic or Sunday dinner.

2 lbs potatoes, scrubbed
1 tsp liquid crab boil (I use Zatarain’s crab boil), optional
1/2 c mayonnaise, low-fat or regular (I like Blue Plate brand)
3 Tbsp Creole mustard, preferably Zatarain’s Creole mustard
3 Tbsp 1% milk
4 hard boiled eggs, 2 yolks removed, coarsely chopped
salt and pepper, to taste

In a covered saucepan cook potatoes in boiling water seasoned with salt and crab boil for 20-25 minutes or until just tender. Drain well. Cube potatoes.

In a very large bowl combine mayonnaise, mustard, milk, eggs and seasoning. Add potatoes and toss lightly to mix. Cover and chill for 6-24 hours.