egg-and-potato-salad-with-green-olives-5219.json

{
    "directions": [
        "Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.",
        "Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve."
    ],
    "ingredients": [
        "2 pounds white potatoes, peeled, cut into 1-inch pieces",
        "1/4 cup low-fat mayonnaise",
        "1/4 cup nonfat milk",
        "1 tablespoon Dijon mustard",
        "1 tablespoon apple cider vinegar",
        "3 large eggs, hard-boiled, peeled, coarsely chopped",
        "1 cup thinly sliced celery",
        "1/2 cup chopped green onions",
        "1/3 cup pimiento-stuffed green olives, chopped",
        "Paprika"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Milk/Cream",
        "Egg",
        "Olive",
        "Onion",
        "Potato",
        "Side",
        "Low Fat",
        "Quick & Easy",
        "Mayonnaise",
        "Celery",
        "Spring",
        "Sugar Conscious",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Egg and Potato Salad with Green Olives",
    "url": "http://www.epicurious.com/recipes/food/views/egg-and-potato-salad-with-green-olives-5219"
}