Sweet Pickle Potato Salad
|Hard cooked egg whites||8|
|Fat free miracle whip/Mayonnaise||1 Cup (16 tbs)|
|Mustard||1⁄2 Cup (8 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Sweet pickle relish||1⁄2 Cup (8 tbs)|
Cook the potatoes in boiling water until tender.
Remove and run cold water over them until they are cool enough to peel.
Cut the peeled potatoes into bite-sized pieces.
Hard cook 6-8 eggs.
Remove the cooked yolks and discard.
Chop the whites into small pieces.
In a large bowl, combine the fat-free mayonnaise, mustard, sweet pickle relish, celery salt, and pepper.
Mix in the potatoes and chopped egg whites.
Stir to coat the potatoes and egg whites well.
Cover and chill.
Serving size: Complete recipe
Calories 1906 Calories from Fat 324
% Daily Value*
Total Fat 39 g59.4%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2873.9 mg119.7%
Total Carbohydrates 324 g108.1%
Dietary Fiber 46.2 g184.6%
Sugars 64.2 g
Protein 91 g181.5%
Vitamin A 33.6% Vitamin C 401.1%
Calcium 79.9% Iron 127.4%
*Based on a 2000 Calorie diet