Ingredients

• 3 medium potatoes, chopped
• 1 egg, hard-cooked and chopped
• 2 Tbsp. low-fat mayonnaise
• 1/8 tsp. pepper
• 1/2 Tbsp. onion, chopped
• 1/4 cup celery, chopped

Directions

Wash, peel and cube potatoes. Place potatoes in sauce pan; add just enough water to cover. Cover and boil for about 10 minutes or until potatoes are tender but not mushy. Put egg in a pan with water to just cover. Bring to a boil, cover and turn off the heat. Let sit on the burner for 15 to 17 minutes. Remove water and let cool. Peel and chop. While potatoes and egg are cooking, combine mayonnaise, pepper, onion and celery in a 3-quart salad bowl. Add cooled potatoes and egg. Stir just to blend. Serve. Refrigerate leftovers.

Makes 4 servings.

Per Serving: about 170 calories, 4 grams (g) of fat, 29 g carbohydrate, 5 g protein, 3 g fiber and 80 mg sodium