Microwave Pretty Potato Salad - cooking recipe

Ingredients

3 eggs
3 medium potatoes, cooked and cubed
2 Tbsp. lemon juice
1 medium onion, diced
1/4 c. diced green peppers
1 Tbsp. diced pimiento
2 Tbsp. low calorie margarine
1/2 tsp. salt (may be omitted)
1/4 tsp. celery seed

Preparation

Break eggs into
a 1 quart casserole; pierce yolks with a fork.
Cover with glass lid or plastic wrap.
Cook, covered, on Full power 1 minute
and
15
seconds
to
1
minute and 45 seconds until eggs
are
cooked.
Let
cool, then finely chop. Add remaining
ingredients.
Toss.
Chill several hours before serving.
Garnish with
parsley
and tomato wedges.
Yields 12 (1-cup) servings with 55 calories per serving.