Hot And Light Potato Salad - cooking recipe

Ingredients

4 c. unpeeled, thinly sliced red potatoes
1 Tbsp. reduced calorie margarine
1 c. chopped onion
1/2 c. fat-free mayonnaise
1/3 c. apple cider vinegar
1 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Cook potatoes in boiling water to cover 8 to 10 minutes or until tender.
Drain and set aside.
Melt margarine in a heavy nonstick skillet over medium heat.
Add onion and cook, stirring occasionally, 2 to 3 minutes.
Combine mayonnaise and next 4 ingredients.
Stir into onion mixture.
Add potatoes; cook, stirring constantly 2 minutes or until thoroughly heated.
Yields 6 servings (156 calories, 6% from fat; per 3/4 cup serving).