Ingredients
2-1/4 pounds small red potatoes3 tablespoons vinegar3/4 cup chopped green pepper1 small onion, chopped5 tablespoons chopped dill pickles1 teaspoon salt-free seasoning blend1/4 teaspoon pepper1 cup fat-free mayonnaise1/3 cup fat-free honey-Dijon salad dressing2 tablespoons Dijon mustard2 hard-boiled large egg whites, chopped
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add the green pepper, onion, pickles, seasoning blend and pepper.
In a small bowl, combine the mayonnaise, salad dressing, mustard and egg whites. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.
