This potato salad recipe contains nonfat mayonnaise instead of high-fat mayonnaise, making it better for your digestive system.
3 pounds peeled Idaho or russet potatoes, cut into 1-inch chunks
1/2 cup nonfat mayonnaise (up to 1 cup if you desire a more creamy consistency)
12 hard-boiled egg whites, chopped
1 cup chopped celery
Salt to taste
1 cup frozen peas, thawed
3 tablespoons dried parsley flakes
Place potatoes in a large pan of cold water over high heat.
Bring the water to a boil, then reduce heat slightly, then boil potatoes for 12-15 minutes, or until barely tender.
Remove potatoes from heat and drain well. Do not rinse.
Place potatoes in a large bowl, and allowed to cool to room temperature.
Add the mayonnaise, and mix well. Add more mayonnaise until the salad is to the creamy consistency you desire.
Cover and chill potato salad until ready to serve.