By undrcovrangel on Sunday, April 27, 2008 - 5:00 pm:
Honey-Dijon Potato Salad
2 1/4 pounds red potatoes (about 14 small) 3 tablespoons vinegar 3/4 cup chopped green pepper 1/2 cup chopped onion 5 tablespoons chopped dill pickles 1 teaspoon salt free seasoning blend 1/4 teaspoon pepper 1 cup fat-free mayonaise 1/3 cup fat free honey dijon salad dressing 2 tablespoons dijon mustard 2 hard-cooked egg whites, chopped
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain and cool.
Cube the potatoes and place in a large bowl. Sprinkle with the vinegar, add green pepper, onion, pickles, seasoning blend and pepper.
In a small bowl, combine the mayonaise, salad dressing, mustard and egg whites. Pour over potato mixture, toss to coat. Cover and refridgerate for at least one hour.
