Egg and Potato Salad with Green Olives

• 2 pounds white potatoes, peeled, cut into 1-inch pieces
• 1/4 cup low-fat mayonnaise
• 1/4 cup nonfat milk
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 3 large eggs, hard-boiled, peeled, coarsely chopped
• 1 cup thinly sliced celery
• 1/2 cup chopped green onions
• 1/3 cup pimiento-stuffed green olives, chopped
• Paprika

1. Place potatoes on steamer rack set in large pot over boiling water.
2. Cover; steam potatoes until tender, about 10 minutes.
3. Cool.
4. Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend.
5. Add potatoes, eggs, celery, green onions and olives; toss gently to blend.
6. Season with salt and pepper.
7. (Can be made 6 hours ahead.
8. Cover; refrigerate.)
9. Transfer salad to serving bowl.
10. Sprinkle with paprika; serve.

white potatoes, lowfat mayonnaise, nonfat milk, mustard, apple cider vinegar, eggs, celery, green onions, pimiento, paprika

Taken from www.epicurious.com/recipes/food/views/egg-and-potato-salad-with-green-olives-5219 (may not work)