NEW POTATO SALAD WITH SWEET PICKLES AND PARSLEY

Serves 4-6

12 new red potatoes ( about 1 1/2 lb)

2 hard cooked eggs

2 red apples (Cortland or Empire)

1 c. chopped celery

1 onion, chopped

3/4 c light mayonnaise

1/2 c chopped sweet pickles

1/4 c sweet pickle juice from jar

2 tbsp chopped fresh parsley

1/2 tsp each salt & pepper

Scrub potatoes; cut each in half. In saucepan of boiling salted water cover and cook potatoes for 10 min. until tender. Drain and transfer to large bowl and cool.

Cut eggs and apples into 1/2" cubes; add to bowl. Add celery, onion, mayonnaise, pickles, pickle juice, parsley, salt & pepper.

Toss to combine.

Cover and keep in refrigerator for up to 4 hours.

262 cal.
11 g fat
5 g protein
11 g fat
38 g carb