6 to 7 medium cooked potatoes, cooled and chopped
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
1 to 2 tablespoons sweet pickle juice
fresh ground black pepper to tates
2 to 3 celery stalks, thinly sliced
1 small red onion, chopped
4 large sweet pickles, chopped
1 hard cooked egg, plus 3 hard cooked egg whites, chopped
1 cup lowfat mayonnaise (1 gram fat per tablespoon)
1/2 cup non fat sour cream
1 to 2 tablespoons prepared mustard
1. Mix mayo with sour cream and mustard in small bowl.
2. Toss potatoes with vinegar, susgar, pickle juice and pepper in large bowl.
Add dressing and all remaining ingredients to potatoes, mixing together well.
Chill salad for several hours before serving.