Categories: Vegetables- Potatoes
Ingredients
- 6 medium potatoes, cubed
- 1/4 cup lemon juice
- 2 medium onions, sliced
- 6 hard-cooked eggs, quartered
- 1 medium green pepper, sliced
- 1/4 cup diced pimiento
- 1 Tbsp. salt
- dash pepper
- 1/4 cup low-calorie, mayonnaise- style salad dressing
Directions
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Cook potatoes in 10inch lightly salted water, to which 2 Tbsp. lemon juice have been added, 15 minutes, or until just tender, drain.
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In large serving bowl, combine hot potatoes and remaining ingredients. Toss gently. Refrigerate to chill.
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Tip: Potato Salad Garnish: Arrange thin tomato wedges, skin-side up, in flower petal design with sprigs of parsley of watercress or leaves.