My Potato Salad (1 Cup)

10 large potatoes, cut up and boiled
3 large dill pickles chopped
1 small onion chopped
4 large Spanish Olives chopped
2 Tbsp of sweet pickle relish
2 Tbsp of Kraft Reduced fat Mayo w/ Olive Oil
1 Tbsp of honey mustard

Boil cut up potato chunks until tender but not ready for mashing. Chop pickles, olives, onions and add to drained potatoes. Add relish, Mayo, Honey Mustard some salt and garlic powder to taste. Best chilled in refrigerator for approx 1 hour. Makes 1 cup servings.

Serving Size: Makes (10) 1 cup servings