Perfect Low Fat Potato Salad

2 pounds large red or russet potatoes, peeled cooled and chopped
¼ cup seasoned red wine vinegar salad dressing or seasoned rice wine vinegar
¼ teaspoon salt
¼ teaspoon pepper
2 hard boiled eggs, chopped
4 egg whites, chopped
1/3 cup chopped red onion
¾ cup sliced celery
4 large sweet pickles, chopped
¼ cup regular mayonnaise
¼ cup low fat mayonnaise (2 grams fat per tablespoon)
2 teaspoon country style Dijon mustard

1. Cover potatoes in inch water in large pot or Dutch oven. Bring to boil over high heat. Reduce heat to medium and simmer potatoes until tender 25 to 35 minutes. Do not over cook.

2. Mix mayonnaise together with mustard in a small bowl and set aside.

3. Drain and cool potatoes slightly then chop potatoes into ¾ to ½ -inch cubes using a serrated knife. Transfer potatoes to a large bowl and gently toss together with vinegar salt and pepper. Cover bowl and refrigerate until potatoes are completely cool.

4. When potatoes are cool toss together will all remaining ingredients. Adjust seasonings and serve or cover and refrigerate until ready to serve.

Yield: About 8 1 cup servings at approximately 180 calories; 7.8 grams total fat; 1.2 gram saturated fat; 56 milligrams cholesterol; 23.7 grams carbohydrate; 2 grams dietary fiber; 5.4 grams protein; 385 milligrams sodium.

Compare with traditional high fat version at 230 calories and 15 grams total fat.

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