My Mother'S Potato Salad, A Little Remodeled
|Unpeeled red potatoes||4 Cup (64 tbs), cubed|
|Fat free low sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Cider vinegar||2 Tablespoon|
|Diced celery||3⁄4 Cup (12 tbs)|
|Diced green onion||1⁄3 Cup (5.33 tbs) (Green And White Parts)|
|Hard cooked egg whites||2 , chopped|
|Minced parsley||1 Tablespoon|
|Reduced fat mayonnaise||1⁄2 Cup (8 tbs)|
|Sweet pickle relish||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Celery seed||1⁄8 Teaspoon|
1. Salad: In medium saucepan combine potatoes and chicken broth. Bring to boil over medium heat. Cover and cook about 10 minutes or until tender. Drain and save cooking liquid to use for soup. In large bowl toss hot potatoes with vinegar.
2. Dressing: In second large bowl mix together dressing ingredients. Add cooled potatoes, together with remaining salad ingredients. Toss to combine. Chill before serving.