Picnic Potato Salad

• 3 cups diced, "leached" potatoes
• 3 hard boiled eggs, chopped
• 1 small stalk celery, chopped finely
• 1 small onion, chopped finely
• 1/2 green pepper, chopped finely

Do not toss or mix.

• 1 cup regular mayonnaise
• 3 tablespoons cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon seasoned pepper

1. To leach potatoes to reduce potassium content: peel potatoes, cut into small pieces, cover with water and let sit for serveral hours or overnight.
2. Discard the water. Bring a pot of water to a boil and add potatoes. Take care not to overcook. Test with a fork for doneness (when the potato is still firm when punctured with a fork).
3. Drain potatoes and add all dry ingredients.
4. Mix salad dressing ingredients together.
5. Add the salad dressing to dry ingredients and toss gently.

• Calories: 275
• Protein: 4 g
• Sodium: 192 mg
• Potassium: 257 mg
• Phosphorus: 74 mg