Potato Salad
Yield: 12 people
Materials
- 3 pounds red bliss potatoes partially peeled
- 1 cup corn flakes fat free/no salt added
- 1/4 cup yogurt fat free
- 1/2 cup dill picked & chopped
- 1/2 teaspoon black peppercorns ground
- 1 teaspoon Splenda
- 1/4 cup cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon mustard (salt free stoneground)
Instructions
- Steam or boil potatoes until soft
- Mix remaining ingredients until well combined
- When Potatoes cool add dressing and let sit for at least 1 hour before serving