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

1. Cook potatoes in 10inch lightly salted water, to which 2 Tbsp. lemon juice have been added, 15 minutes, or until just tender, drain.

2. In large serving bowl, combine hot potatoes and remaining ingredients. Toss gently. Refrigerate to chill.

3. Tip: Potato Salad Garnish: Arrange thin tomato wedges, skin-side up, in flower petal design with sprigs of parsley of watercress or leaves.

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