Guilt Free Potato Salad

Wash, peel, and cube potatoes. Place in 3-quart microwave dish with 2 tablespoons of water.

Cover and cook on high power for 6 minutes. Drain in colander and cover with 6 ice cubes to speed cooling.

While potatoes are cooking, boil eggs for 10 minutes. While eggs are cooking, combine mayonnaise, vinegar, salt, sugar, pepper, onion and celery in a 3-quart salad bowl.

When eggs are finished cooking, rinse under cold water, peel and chop into dressing mixture. Add cooled potatoes, stir just to blend and serve.

To reduce cholesterol, use white of egg only.