Ingredients
2  pounds tiny new potatoes
1  cup low-fat mayonnaise dressing or light salad dressing
2  stalks celery, chopped
1  large onion, chopped
1/3  cup chopped sweet or dill pickles
1/2  teaspoon salt
1/4  teaspoon coarsely ground black pepper
2   hard-cooked eggs, chopped
1  to 2 tablespoons fat-free milk 
Coarsely ground black pepper (optional) 

Directions
1. 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. 

2. In a large bowl, combine mayonnaise dressing, celery, onion, pickles, the 1/2 
teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing 
to coat. Cover and chill for 6 to 24 hours.
 
3. To serve, stir enough of the milk into salad to reach desired consistency. Season to 
taste with additional pepper. Makes 16 servings.  

Source:  Better Homes & Gardens