Ingredients:
8 potatoes, peeled
6 eggs, hard boiled
1 cup lite mayonnaise
1/3 cup chipotle style mustard
1/2 cup scallions, chopped
1/4 cup pimientos, chopped
Instructions:
Fill a large saucepan 3/4 full of water. Place over high heat and bring to a rapid boil. Add the whole potatoes and cook until just beginning to tender. Drain well. Use a fork and break up the potatoes into small chunks. In a separate bowl, mix together well the mayonnaise and mustard. Add the chopped eggs, scallions and pimientos and mix well. Cover and refrigerate at least 2 hours before serving.
Tip: If you like a little sweeter taste to your potato salad use a lite salad dressing instead of mayonnaise.
Nutritional Information (Approximate Values):
Calories 189.3; Total Fat 8.5 g; Saturated Fat 1.4 g; Cholesterol 106.3 mg; Sodium 252.5 mg; Dietary Fiber 1.8 g; Carbohydrate 22.4 g; Protein 5.7 g; Vitamin A 4.4%; Vitamin B-12 4.2%; Vitamin B-6 1.9%; Vitamin C 2.0%; Vitamin D 3.3%; Vitamin E 9.3%; Calcium 1.7%; Iron 2.5%
