Recipe courtesy of Latina Magazine
Makes 6 servings

2 lb potatoes
4 slices turkey bacon, thinly sliced
1/4 cup cider vinegar
1/2 cup chopped celery
1 small red onion, chopped
4 scallions, thinly sliced
1/2 cup chopped dill pickles
1/2 cup chopped green olives
4 hard-boiled egg whites, chopped (I used the yolks too)
3/4 cup reduced-fat mayo
1 T garlic powder
1 T mustard
1-2 tsp. hot sauce
freshly ground black pepper

In heavy-bottom saucepan, place potatoes; cover generously with cold water, bring to boil. Reduce heat and simmer until tender, about 15 minutes. Drain potatoes. If using bacon, in large skillet, slowly fry until crisp, then drain, crumble and set aside (I bake in oven instead on wire rack set on cookie sheet so fat drips down and keeps stovetop clean). When potatoes are cool, peel and cut into bite-size pieces. In large, non-reactive bowl, add potatoes and vinegar; gently stir to coat. Let cool 10-15 minutes. In same bowl, add celery, onion, scallions, pickles, olives and egg whites. In separate small bowl, combine mayo, garlic powder, mustard, hot sauce and black pepper, to taste (I put all in the same bowl). Pour mayo mixture over salad ingredients and stir to combine. Crumble bacon and sprinkle over salad, if using (I mixed in).

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