Light & Creamy Potato Salad

• 1 large egg
• 1 pound fingerling potatoes
• 3 tbsp. Best Foods Lowfat Mayo
• 2 tsp. spicy brown mustard
• 1/2 cup chopped celery (2 large stalks)
• 1/3 cup chooped red onion (1/4 medium onion)
• 1/2 tsp. salt
• 1/2 tsp. pepper

Hard boil the egg. Remove from the water, peel and chop.

Meanwhile, fill a pot with water and put on high heat.  Cut potatoes into 1-inch pieces, add to the water and cover.  Bring to a boil, reduce heat to medium and cook 8 minutes or until tender.  Drain.

Combine the celery, onion, mayo, mustard, salt & pepper in a bowl.  Add the potatoes and egg and  mix well.

Let chill before serving.  Enjoy!