Ingredients

• 3 large eggs
• 3 medium potatoes
• 1 stalk celery
• 1 small onion
• 1/2 red bell pepper
• 3/4 cup reduced-fat mayonnaise with olive oil
• 3 tablespoons cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper 

Preparation

1. Boil eggs to hard-cooked stage.
2. To reduce potassium in potatoes, peel potatoes, cut into small pieces, cover with water and bring to a boil. Discard the water and add fresh water. (Skip this part if a low potassium diet is not required.) Boil potatoes until tender but still firm when punctured with a fork.
3. While potatoes are cooking, finely chop celery, onion and bell pepper. Peel and chop hard boiled eggs.
4. Drain potatoes and place in a bowl. Add vegetables and chopped eggs. Do not stir.
5. Mix salad dressing ingredients together; add to potatoes and toss gently.
6. Cover and chill until ready to serve.

Helpful hints

• Dialysis patients on a low potassium diet need to double boil potatoes to lower the potassium content. Skip step #2 if you are not on a low potassium diet.
• If regular mayonnaise is substituted for reduced-fat mayonnaise fat increases to 24 grams per serving. Make this change if you need extra calories.
• Use green or yellow bell peppers if desired, or try jalapeno peppers for a spicy flavor.