Smashed Potato Salad

Some of the cooked potatoes are mashed and blended into the dressing for this chunky potato salad.

4 large baking potatoes (8 ounces each), well washed
1/3 cup white wine vinegar
3 tablespoons light mayonnaise
1/4 teaspoon pepper
3 tablespoons pickle relish

1 With a fork, prick the potatoes in several places. Microwave the potatoes according to your oven instructions. Let the potatoes stand for at least 1 minute.
2 Meanwhile, in a large bowl, stir together the vinegar, mayonnaise, and pepper.
3 When cool enough to handle, cut the potatoes into bite-size chunks. Place 1 cup of the potatoes in the bowl with the vinegar-mayonnaise mixture and mash with a potato masher. Stir in the pickle relish.
4 Add the remaining potato chunks and stir to coat. Makes 6 servings

Makes Makes 6 servings servings.
Per serving: 185 calories, 2.9g total fat (0.3g saturated), 3mg cholesterol, 3g dietary fiber, 39g carbohydrate, 4g protein, 126mg sodium.