This potato salad recipe contains nonfat mayonnaise instead of high-fat mayonnaise, making it better for your digestive system.
Ingredients:
- 3 pounds peeled Idaho or russet potatoes, cut into 1-inch chunks
- 1/2 cup nonfat mayonnaise (up to 1 cup if you desire a more creamy consistency)
- 12 hard-boiled egg whites, chopped
- 1 cup chopped celery
- Salt to taste
- 1 cup frozen peas, thawed
- 3 tablespoons dried parsley flakes
Preparation:
- Place potatoes in a large pan of cold water over high heat.
- Bring the water to a boil, then reduce heat slightly, then boil potatoes for 12-15 minutes, or until barely tender.
- Remove potatoes from heat and drain well. Do not rinse.
- Place potatoes in a large bowl, and allowed to cool to room temperature.
- Add egg whites, celery, peas, parsley, and salt.
- Add the mayonnaise, and mix well. Add more mayonnaise until the salad is to the creamy consistency you desire.
- Cover and chill potato salad until ready to serve.
