Ingredients:

  2 Pounds tiny new potatoes
  1 cup low-fat mayonnaise dressing or light salad dressing
  2 teaspoons yellow mustard
  2 stalks celery, chopped
  1 large onion, chopped
  1/3 cup chopped sweet or dill pickles
  ½ teaspoon salt
  ¼ teaspoon coarsely ground black pepper
  2 hard-cooked eggs, chopped
  1 to 2 tablespoons fat-free milk

  Directions:

  In a large saucepan, combine potatoes and enough water to cover potatoes.  Bring to boiling, reduce heat.  Cover and simmer for 15 to 20 minutes or just until tender.  Drain well, cool potatoes.  Cut potatoes into quarters.

  In a large bowl, combine mayonnaise dressing, mustard, celery, onion, pickles, salt and pepper.  Add the potatoes and egg, gently tossing to coat.  Cover and chill for 6 to 24 hours.