Light Potato Salad

Ingredients

• 4 pound baking potatoes 
• 3  hard-cooked eggs grated
• 1 cup mayonnaise low-fat
• 0.8 teaspoon pepper 
• 2.5 teaspoons salt divided
• 1 tablespoon spicy brown mustard 

Equipment

• bowl

Directions

1. Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.
2. Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.
3. Peel potatoes, and cut into 1-inch cubes.
4. Add warm potato cubes and grated eggs to bowl, and gently toss with mayonnaise mixture.
5. Serve immediately, or, if desired, cover and chill.
6. Note: To reduce cooking time, use 4 extra-large baking potatoes (about 1 pound each), peeled and cut into 1-inch cubes. Proceed as directed, reducing cooking time to 20 minutes or until tender.
7. Drain and cool 10 minutes. Increase mayonnaise to 1 1/2 cups, and proceed as directed.