Potato Salad

2/3 Cup Kraft Fat-Free Mayonnaise
3 Tablespoons Skim Milk
1/4 Cup Hormel Bacon Bits
1 teaspoon Dried Parsley Flakes
1/4 teaspoon Black Pepper
18 oz. Peeled and Chopped Cooked Potatoes (weigh after cooking)
3/4 Cup Finely Chopped Celery
1/4 Cup Finely Chopped Onion
2 Hard Boiled Eggs, chopped
1 teaspoon Prepared Mustard
Salt to Taste

In a small bowl, combine the mayonnaise, skim milk, bacon bits, parsley flakes, pepper, and salt. Set aside. In a large bowl, combine potatoes, celery and onion. Add eggs. Mix gently to combine. Stir in mayonnaise mixture. Cover and refrigerate over night. Gently stir again just before serving. 

Serves: 7 (1/2 Cup Each)
Per Serving: 153 Calories; 4g Fat (22.6% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 420mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)