Potato Salad - cooking recipe

Ingredients

1/2 c. (4 oz.) cholesterol-free egg substitute
4 medium cooked potatoes, cubed (1 to 1 1/4 lb.)
1/2 c. diced celery
1/4 c. chopped radishes
2 Tbsp. sliced green onion
3/4 c. light mayonnaise
1 Tbsp. lemon juice
2 tsp. prepared mustard
1 Tbsp. sugar
1/4 tsp. celery seed
1/4 tsp. salt
1/4 tsp. pepper (white)

Preparation

In an 8-inch skillet sprayed with vegetable oil spray, cook egg product, covered, over very low heat just until set.
Cool and dice.