2 1/4 pounds red potatoes (about 14 small)
3 tablespoons vinegar
3/4 cup chopped green bell pepper
1/2 cup chopped onion
5 tablespoons chopped dill pickles
1 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1 cup fat-free mayonnaise
1/3 cup fat-free honey-Dijon salad dressing
2 tablespoons Dijon mustard
2 hard-cooked egg whites, chopped

Place potatoes in saucepan; cover with water. Bring to a boil; cook until tender, 15-30 minutes. Drain and cool.

Cube the potatoes and place in large bowl. Sprinkle with vinegar. Add green pepper, onion, pickles, seasoning blend and pepper. Fold in mayonnaise, salad dressing, mustard and egg whites. Cover and refrigerate for at least one hour.

Yield: 8 servings

Nutritional info: 3/4 cup serving equals 165 calories, 1 gm fat, 3 gm fiber

3 WW points