Prep Time 20 minutes
Makes 2 servings (1 cup, 2 tablespoons)
|8||small (about 8 ounces) red skin new potatoes, cut into quarters|
|1/4||cup reduced-fat mayonnaise|
|2||tablespoons fat-free honey-Dijon salad dressing|
|1||tablespoon dill pickle relish|
|1||cup (4 ounces) chopped ham|
|1/2||cup shredded carrot|
|1/3||cup chopped zucchini or celery|
|2||tablespoons sliced green onion|
- Cook potatoes in small amount of salted boiling water in medium saucepan 10 to 15 minutes or until tender. Drain and cool.
- Combine mayonnaise, salad dressing and pickle relish in small bowl. Add potatoes, ham, carrot, zucchini and onion. Gently toss until coated. Pack in two plastic containers. Tightly cover and refrigerate for 2 to 24 hours. Evenly divide among individual containers. Pack salad in insulted lunch bag with ice packs.
Check out more recipes for Salads