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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Clipped from a magazine...perhaps Cooking Light? Ingredients:
2 lbs red potatoes (small, quartered) |
5 eggs, hard cooked |
3/4 cup fat-free mayonnaise |
2 tablespoons cider vinegar |
1 teaspoon sugar |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 sweet onion, large, chopped |
2 celery ribs, chopped |
1/2 cup green onion, chopped |
1/2 cup sweet red pepper, julienned |
1/4 cup parsley, minced |
Directions:
1. Place potatoes in a saucepan and cover with water, bring to a boil.
2. Reduce heat; cover and simmer for 12-14 minutes or until tender.
3. Drain and cool potatoes for 30 minutes.
4. Slice eggs in half (discard yolks or save for another use); slice whites into 1/2 inch pieces.
5. In a large bowl, combine the mayonnaise, vinegar, sugar, salt and pepper. Add the potatoes, egg whites, sweet onion, celery, green onions, red pepper and parsley; toss to coat.
6. Cover and refrigerate for 2 hours or until chilled.
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