From Paulette Vickery's Recipe Collection

BB: SWEET PICKLE POTATO SALAD

salads, vegetables

4 each large potatoes
8 each hard cooked egg whites
1 cup nonfat mayonnaise
1/2 cup mustard
1/2 teaspoon celery salt
1/2 cup sweet pickle relish
1/4 teaspoon pepper

Cook potatoes in boiling water until tender. Drain, and run cold water over them until they are cool enough to peel. Cut peeled potatoes into bite sized pieces. Hard cook 8 eggs. Remove and discard cooked yolks. Chop whites into small pieces. In a large bowl combine mayonnaise, mustard, sweet pickle relish, celery salt, and pepper. Mix in potatoes and egg whites. Stir to coat potatoes and egg whites well. Cover and chill. Per serving: fat 0.9 G, cholesterol 0 MG, fiber 2 G, calories 162, 5 percent calories from fat, protein 7 G, carbohydrate 7 G, csodium 760 MG.

Yield: 8 servings




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