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Honey-Dijon Potato Salad

2-1/4 pounds red potatoes (about 14 small)
3 tablespoons vinegar
3/4 cup chopped green pepper
1/2 cup chopped onion
5 tablespoons chopped dill pickles
1 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1 cup fat-free mayonnaise
1/3 cup fat-free honey-Dijon salad dressing
2 tablespoons Dijon mustard
2 hard-cooked egg whites, chopped

Place potatoes in a large saucepan and cover with water. Bring to a

Printed from tasteofhome.com Oct 11, 2008

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Honey-Dijon Potato Salad cont.

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 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.

Yield: 8 servings.