Ingredients
2 pounds small red potatoes, quartered5 hard-boiled large eggs3/4 cup fat-free mayonnaise2 teaspoons cider vinegar1 teaspoon sugar1 teaspoon ground mustard1/2 teaspoon salt1/4 teaspoon pepper1 large sweet onion, chopped2 celery ribs, chopped1/2 cup chopped green onions1/2 cup julienned sweet red pepper1/4 cup minced fresh parsley
Preparation
Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes.
Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces.
In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled.
