Guilt Free Potato Salad
Serves/Makes: 6

5 medium potatoes
2 eggs, hard boiled and chopped*
1/3 cup chopped onion
1 cup chopped celery
1 cup nonfat mayonnaise
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon white pepper

Wash, peel, and cube potatoes. Place in 3-quart microwave dish with 2 tablespoons of water.

Cover and cook on high power for 6 minutes. Drain in colander and cover with 6 ice cubes to speed cooling. While potatoes are cooking, boil eggs for 10 minutes. While eggs are cooking, combine mayonnaise, vinegar, salt, sugar, pepper, onion and celery in a 3-quart salad bowl. When eggs are finished cooking, rinse under cold water, peel and chop into dressing mixture. Add cooled potatoes, stir just to blend and serve.

Calories per serving. 275 Fat: 4 gm. Cholesterol: 274 mg. Sodium: 193 mg.

For exchange diets, count: 3 bread/starch 1 fat

*To reduce cholesterol, use white of egg only.