4 large russet potatoes

1/4 cup white wine vinegar

1 clove garlic, minced

3/4 cup chopped green onions

1 cup diced celery

2 hard-boiled egg whites, chopped

1/4 cup chopped Italian parsley

2/3 cup cucumber peeled, seeded and diced

3 to 5 tablespoons Voodoo Queen Burnin’ Desire red habanero hot sauce

(or substitute with Voodoo Queen Lucky Mojo green habanero hot sauce)

3/4 cup low-fat mayonnaise

1/4 cup plain yogurt

1 tablespoon horseradish

2 tablespoons Dijon-style mustard

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Place the potatoes in a large Dutch oven and cover with water. Bring the water to a boil, then turn the heat down so the water is a gentle boil. Cook for 15 to 20 minutes. Do not overcook, or you will have mashed potato salad! Drain the potatoes and peel quickly while hot. On a cutting board, slice the potatoes lengthwise and then cut into 1/4�-inch-thick slices. Put potatoes into large bowl and sprinkle with vinegar. 

Add the garlic, green onions, celery, chopped egg whites, parsely, and horseradish, mustard, salt, and black pepper together. Pour this mixture over the potato-vegetable mixture and toss gently to coat. Serve slightly chilled.

 

Serves: 6

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