Potato Salad

By Hklbrries

Ingredients

• 3 medium red-skinned potatoes
• 2 hard-boiled egg whites, diced
• 3/4 cup diced onions
• 1 cup diced celery
• 1 cup egg-free, oil-free mayonnaise
• 2 tbsp mustard
• 2 tbsp pickle relish
• 1 tsp garlic powder
• Freshly ground black pepper
• Salt

Details

Servings 4

Preparation

Step 1

Wash the potatoes, remove any blemishes, and place in a large saucepan. Cover with water and bring to a boil. Reduce the heat and simmer for 25 minutes, or until just tender. Drain and refresh under cold running water. Drain and cut into 1/2-inch cubes and set aside in a large bowl.

Add the egg whites to the potatoes, along with the onions, celery, mayonnaise, mustard, pickle relish, and garlic. Toss well.

Season to taste with pepper and salt. Refrigerate for at least 2 hours before serving.

Nutrition Information:
Per (1 cup) serving
152 calories
.5 g fat
0 mg cholesterol
1,010 mg sodium without added salt