From the kitchen of: Adapted from Better Homes &Garden Cookbook

Potato Salad

Quantity/Servings:

6serving

Ingredients:

6 med potatoes peeled and cooked whole 1 1/4 c fat-free mayonnaise 1 tbsp white vinegar 6 whole hard-boiled egg whites, chopped 1/2 c prepared mustard, prepared 2 stalks celery, sliced thin 1/4 c pickle relish 1/2 c bell peppers, chopped 1 1/2 tsps salt 1/2 c onions, chopped 1/2 tsp black pepper

Preparation:

In a covered saucepan, cook potatoes in boiling water for 20 minutes. Peel and cube them. Let chill overnight. In a covered saucepan, cook eggs for 15 minutes. In a mixing bowl, combine, egg whites, celery, peppers, onions, mayonnaise, vinegar, mustard, relish, salt, and black pepper until thoroughly combined. Then, add potatoes. Chill for 6 to 24 hours.

Nutrional Analysis per serving (6 servings total) Calories 203 Total Fat 0.1 g %CFF 0.4 % Cholesterol 0 mg Protein 7.5 g Sodium 1416 mg Carbohydrates 43.2 g Fiber 2.6 g

Nutritional Information: