Title: Orn Potato Salad
Categories: Salad
Yield: 4 Cups

2	md	Red skinned potatoes
2		Hard boiled egg whites diced (I'd leave em out)
3/4	c	Diced onions
1	c	Diced celery
1	c	Egg free, oil free mayo
2	tb	Mustard
2	tb	Dill pickle relish
1	ts	Garlic powder
		Freshly ground black pepper
		Salt

Wash the potatoes, remove any blemishes, and place in large saucepan. Cover with water and bring to a boil. Reduce the heat and simmer for 25 minutes, or until just tender. Drain and refresh under cold running water. Drain and cut into 1/2 inch cubes and set aside in large bowl.

Add the egg whites to the potatoes (or not), along with the onions, celery, mayo, mustard, pickle relish and garlic. Toss well.

Season to taste with pepper and salt. Refrigerate for at least 2 hours before serving. From Eat More Weigh Less by Dean Ornish Typed by Lisa Greenwood From: Lisa Greenwood Date: 03-10-96

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