Deborah's Potato Salad

Deborah's Potato Salad

2 cups potato from baked potatoes
1 whole hard boiled egg, chopped
3 egg whites, chopped
1 cup diced celery
1/2 cup diced green peppers
1/4 cup green onions sliced, including green tops
1/4 cup ranch dressing [Wishbone 2Good]
1 tsp. dijon mustard

Fat: 2.5g
Carbohydrates: 18.9g
Calories:121.8
Protein: 5.5g

Makes 4 -1 cup servings approximately

Mix the ranch dressing and mustard together in a small bowl.Place remaining ingredients into a large bowl.Pour dressing mixture over the ingredients and toss lightly to coat.Refrigerate for at least an hour or overnight.Salt and pepper can be added to taste.