Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. peel potatoes and cut into 1 inch pieces. chop egg whites. in a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions. using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

Target recipe: peel warm potatoes; cut into cubes. place the cubed potatoes into a large bowl; pour french dressing over them and toss; cover and refrigerate for at least 4 hours. after the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss. in a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper. pour dressing over salad; toss; stir in egg whites. cover salad and refrigerate at least 4 hours or overnight. before serving, if desired, sprinkle with paprika.