Aperfect potato salad to serve as a summerside dish,

HEAT AND EAT: Tonight’s dinner is easy because you already have leftover chicken and coleslaw ( see recipe, Page 1). Add dilly potato salad and whole- grain rolls to the spread. Buy brownies and serve them with strawberries for a festive dessert.

Ingredients

4 medium baking potatoes, unpeeled

4 tablespoons dill pickle juice

3 kosher dill spears, finely chopped

1/ 4 cup chopped fresh parsley

1/ 2 cup chopped Vidalia or other sweet onion

1 tablespoon chopped fresh chives

1 green onion, minced

2 hard- cooked eggs, chopped

1/ 2 teaspoon celery seed

Freshly ground coarse salt and black pepper to taste

For the dressing:

1/ 2 cup low- fat mayonnaise

2 teaspoons yellow mustard

2 teaspoons dill pickle juice

Paprika for garnish

Fresh dill for garnish Servings: makes 8 servings

Preparation time: 20 minutes

Cooking time: 20 minutes

In a large saucepan, bring potatoes to a boil; reduce heat and simmer potatoes about 20 minutes or until tender. Drain and cool. Remove skins, dice and place in large bowl. Add pickle juice, pickles, parsley, onion, chives, green onion and eggs; gently mix with rubber spatula, being careful not to crush potatoes. Add celery seed, salt and pepper. Meanwhile, in a small bowl, mix mayonnaise, mustard and pickle juice. Pour over potato mixture; stir gently. Garnish with paprika and sprigs of dill and serve.

Per serving: 106 calories, 3 grams protein, 2 grams fat ( 20 percent calories from fat), 0.4 gram saturated fat, 18 grams carbohydrate, 47 milligrams cholesterol, 351 milligrams sodium, 2 grams fiber.

Carb count: 1.