LOW-FAT AMERICAN POTATO SALAD
This is a recipe from “The Almost No-Fat Cookbook” by Bryanna Clark Grogan, presented by Yana Lehua.

2 ½-3 lbs. red or white thin-skinned potatoes, un-peeled and cut into quarters
2-3 Tbsp. brine from a jar of dill pickles
1 recipe Tofu Mayonnaise (see recipe under Dips and Spreads section) or 1 1/3 C. non-fat eggless mayonnaise
2/3 C. dill pickle, chopped
1 sm. onion, minced
1 Tbsp. nutritional yeast flakes
2 tsp. Dijon-style mustard
1 tsp. turmeric
Salt and pepper to taste
½ C. celery, chopped (optional)
½ C. red or green bell pepper, chopped (optional)
Fresh dill weed (optional)

1. Boil the potatoes in water until just tender. Drain and peel under cold running water. Immediately slice or dice the potatoes however you like them.
2. Place the potatoes in a large bowl and toss while still warm with the dill pickle brine. (If you have no dill pickle, use chopped cucumber or celery, and add salt, dill weed and white wine vinegar to taste, to replace the pickle brine above.)
3. Add the remaining ingredients to the potatoes. Moisten with more of the dill pickle brine, making the salad runnier than you would like—the potatoes will soak up the dressing.
4. Cover and chill until serving time. Enjoy!