Mom's Potato Salad

Ordinary potato salad are mostly creamy. That translates into heavy, fatty dressings. Some also contain big chunks of egg, which also adds to calories. This doesn't mean you have to give up potato salad altogether. This potato salad makeover is a crowd-pleaser because it's still creamy, using nonfat mayonnaise instead of the high-fat version, lean egg whites, and a surprise ingredient - capers. Remember, the small amount of vinegar and mustard is distributed throughout this large salad.
  • 3 pounds peeled russet or Idaho potatoes cut into 1-inch chunks
  • 1/4 cup red wine vinegar (as tolerated)
  • 1/2 - 1 cup non fat mayonnaise
  • 1 tablespoon Dijon mustard (as tolerated)
  • 12 hard-boiled eggs whites, chopped
  • 1 cup chopped celery
  • 1/4 cup sweet pickle relish (as tolerated)
  • Kosher salt to taste
  • 1 cup frozen peas, thawed
  • 1 cup 1/4-inch diced carrots, steamed or cooked lightly
  • 3 tablespoons dried parsley flakes
  • 1 tablespoon drained capers
  • Paprika and chopped fresh parsley, garnish
Place potatoes in a large pot of cold water over high heat. Bring the water to a boil, reduce heat slightly, and boil potatoes for 12 - 15 minutes until just tender.
Remove from heat and drain the potatoes well, shaking colander to remove all excess water.
Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar, if using. Allow the potatoes to cool to room temperature
Add the mayonnaise, beginning with 1/2 cup, and mustard, and toss well. Fold in the egg, celery, relish, and salt.
Add more mayonnaise until the salad is to your desired creaminess. Fold in the peas, carrots, dried parsley, and capers.
Arrange the potato salad on a platter or in a serving bowl, cover, and chill until ready to serve.

Make 12 or more servings.