Low-Fat Potato Salad - cooking recipe

Ingredients

4 to 6 large potatoes, cooked, cooled and cubed
1 c. celery, diced
1/2 c. chopped onion
1/2 c. sliced radish
1 small cucumber, diced
1 small green pepper, diced
1/2 c. skim milk
1 c. Kraft-Free mayonnaise
2 Tbsp. yellow mustard
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed

Preparation

Combine veggies in a large bowl.
Mix together mayonnaise, mustard, milk, salt, pepper and celery seed.
Mix until smooth. Pour over veggies and toss to coat.
Chill (overnight is best.) The dressing should be a pale yellow color and slightly thin.