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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Here's a heart-healthy version of my longtime favorite potato salad recipe, says Pat Potter, Calumet City, Illinois. It's colorful and chock-full of good crunchy ingredients. Ingredients:
2 pounds small red potatoes, quartered |
5 hard-cooked eggs |
3/4 cup fat-free mayonnaise |
2 teaspoons cider vinegar |
1 teaspoon sugar |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 large sweet onion, chopped |
2 celery ribs, chopped |
1/2 cup chopped green onions |
1/2 cup julienned sweet red pepper |
1/4 cup minced fresh parsley |
Directions:
1. Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes.
2. Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces.
3. In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled. Yield: 10 servings.
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