Gina's Potato Salad

I created this for my niece Gina Reyes' high school graduation.
Serves 6 (3/4 cup)

16 oz cooked potatoes, pealed and diced (3 full cups)
3/4 cup finely chopped celery
1/4 cup finely chopped onion
1/3 cup fat free mayonnaise
2 teaspoons prepared mustard
1 tablespoon vinegar
1 tablespoon Splenda
2 tablespoons sweet pickle relish
1/4 teaspoon black pepper

In a medium bowl combine potatoes, celery, and onion. In a small bowl combine mayonnaise, mustard, vinegar, Splenda, pickle relish, and pepper. Add to potato mixture. Toss gently to combine. Cover and chill until ready to serve.

Each serving equals:
HE: 2/3 Bread, 1/3 Vegetable, 13 Optional Calories
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87 Calories, 0gm Fat, 2gm Protein,
21gm Carbohydrate, 185mg Sodium
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DIABETIC: 1 Starch

"Diabetic's Healthy Exchange Cookbook pg. 120 or Healthy Exchanges Food Newsletter, August 1993, pg. 5."

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