Title: No-Yolk Potato Salad
Categories: Salad Vegetable
Yield: 6 Servings
| 1/3 | c | Nonfat mayonnaise or salad |
| | | Dressing |
| 1/3 | c | Plain low-fat yogurt |
| 2 | ts | Dijon-style or prepared |
| | | Mustard |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 3 | | Hard-cooked eggs |
| 2 1/2 | c | Potatoes, peeled, cooked & |
| | | Cubed |
| 1 | | Stalk celery, thinly sliced |
| 1/4 | c | Sliced green onion |
For dressing, in a large mixing bowl stir together mayonnaise or salad
dressing, yogurt, mustard and salt and pepper. Remove the shells and the
yolks from eggs; warp and refrigerate the yolks for another use. Discard
the egg shells. Chop the egg whites. To the dressing, add the chopped egg
whites; potatoes, celery, and green onion. Toss gently to coat all of the
ingredients. Cover and chill for 6 to 24 hours.