Pantry Potato Salad

Here is the recipe for a potato salad that I made for dinner the other night. I hadn't gone grocery shopping in a couple of weeks, and this made a super meal made right from the stuff we had on hand.

Pantry Potato Salad

3 medium potatoes
3 eggs
1/4 cup light or fat free mayo
5 slices hot cherry peppers, chopped
1 tbsp whole grain mustard
1 tbsp relish
1/4 tsp cumin
1 tsp dried parsley
salt and pepper

Boil the eggs for about 10 minutes and then let cool. Peel them, discard the yolks and rough-chop. Bake the potatoes in the microwave while the eggs are cooking, cook on high about 7 or 8 minutes. Chop the potatoes and combine with the egg whites and place in the freezer while you combine the wet ingredients. When you're combining the rest of the ingredients, be sure to incorporate well so it creates a nice sauce for the potatoes and eggwhites. At this point you can also add any other ingredients you have on hand - some raisins, celery, carrots or fresh green pepper would all be lovely. Retrieve the egg whites and potatoes from the freezer and combine with the sauce. Let sit in the refridgerator for another 5 minutes. Then enjoy with your favorite beer or any other beverage you have on hand!