Healthy Potato Salad
2 pounds small red potatoes, quartered
5 hard-cooked eggs
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 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
Place 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
and cool potatoes for 30 minutes.
Slice eggs in half (discard yolks or save for another
use); slice whites into 1/2-in. pieces.
In a large bowl, combine the mayonnaise, vinegar,
sugar, mustard, salt and pepper.
Add the potatoes, egg whites, sweet onion, celery,
green onions, red pepper and parsley; toss to coat.
Cover and refrigerate for 2 hours or until chilled.