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Little Red Potato Salad

Little Red Potato Salad 6 eggs
3 lbs. red-skinned potatoes cut into 1/2-inch cubes
1/4 c. white wine vinegar
1/4 c. virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 c. finely chopped red onions or green onions
1/2 c. finely chopped celery
1/2 c. sweet pickle relish
1 c. fat free mayonnaise
1 c. fat free salad dressing
3 tbsp. Dijon mustard

Fill a medium size pot with water. Bring water to simmer (about medium high). Gently submerge eggs into water. Cook eggs for 20 minutes; gently stir eggs for the first 5 to 10 minutes. Drain hot water off eggs and immediately run cold water over eggs in pot. Leave eggs in cold water for at least 15 minutes. Crack and peel eggs under cold water. Cut eggs in half and discard yolks. Chop whites and set aside. In a large pot add potatoes and add enough water to cover potatoes. Bring to a boil and cook for about 10 to 15 minutes or until fork-tender. Drain potatoes and place into a large mixing bowl. Mix together vinegar, oil, salt and pepper; add to hot potatoes. Gently stir in remaining ingredients. Add additional salt and pepper to taste. Refrigerate for a least 1 hour or overnight. Makes about 16 servings.

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