4 to 5 lg. potatoes, boiled skin on, drained, cooled, peeled and chopped
1 c. celery, chopped
1 c. onion, chopped
3/4 c. green pepper, chopped
3/4 c. dill or sweet pickles, chopped
3 egg whites, chopped DRESSING: 1 c. mayonnaise "fat free" (may need to use more, depending on amount of potatoes)
2 to 3 tbsp. mustard
3 tbsp. pickle juice
Touch of lite salt
Pepper to taste Mix all and put over salad mixture. To do a day ahead: Layer vegetables, potatoes on top. Do not stir. Cover and refrigerate. Mix dressing, cover and store. Mix all at least 1 hour before serving. |
