Guiltless potato salad - serving size 3/4 cup

Red Potatoes (peeled or unpeeled)- about 4 pounds or 1884 grams
black pepper - 1/2 teaspoon
cider vinegar - 2 tablespoons
celery chopped - 2 cups
celery stalk - one medium ( for decoration on top) - makes a nice flower stem
onions, raw - 1 cup chopped
red ripe tomato - medium (for decoration on top) - makes a nice flower over celery stem
pickle relish - 1/4 cup
Annie's Naturals Organic Dijon Mustard - 2 tablespoons
organic cage free eggs - 7
liquid sweet leaf stevia 12 drops (mix with cider vinegar before adding
Helmann's Real Mayonaise - 1 cup
B - salt , ( a salt substitute) 3 teaspoons or to taste

Wash, peel and cut potatoes into bite sized pieces as desired. If you leave on the peelings it adds a nice color. Add about 3 cups of water to a large Stainless Steel Pot. Add cut potatoes, and cover. Steam potatoes about 25 minutes, or until tender. Boil 7 eggs well - about 10 - 12 minutes. While potatoes and eggs are cooking, chop onions, celery. Mix chopped celery and onions with pickle relish. When eggs are hard boiled, peel and chop and add to mixture. Add cider vinegar mixed with liquid stevia to the mixture. Add mustard, salt, pepper, and mayonnaise. Mix well. When potatoes are tender, drain well, and let cool until just warm. Fold cooled potatoes carefully into mixture with a wooden spoon so they don't get smashed. Mix well.
Serve immediately. My family likes it served warm best. Enjoy! Makes about 21 3/4 cup servings.

Number of Servings: 21

Recipe submitted by SparkPeople user RUTHEMARCHANT.