Easy Potato Salad

Potatoes

Cook four, 5-inch peeled and quartered russet potatoes in water until tender, about 20 minutes. Cool.

Slice potatoes into a container and toss with 1/2-cup bottled Italian dressing; refrigerate one to twenty-four hours.

Before serving, toss with:

  • 1/4-cup (or more to moisten) mayonnaise
    • 3-tablespoons sliced green onions
  • 1/2-teaspoon paprika

Slimming Suggestion Slimming Suggestion: Garnish salads with fruits and vegetables.

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