Megaheart Potato Salad Without the Bacon  From Yahoo group member ffdasb

For years we served what we referred to as a "white potato salad." 
For Megaheart, we've taken that salad, dumped the high sodium ingredients 
and added a little something from the Irish, Italians, French (ala 
Megaheart contributor, Jean Erb), and the Germans. We leave out the 
bacon however, which is big in an oil based German potato salad. (For 
bacon substitute, see our German Potato Salad.) I think you'll really 
enjoy this. 

Serves 6
Can be doubled 

Nutritional Information 
Sodium Per Recipe: 223 mg Sodium Per Serving: 37.2 mg 
Per Serving:
Calories: 163 
Protein: 4.948 g
Carbohydrate: 24.5 g
Dietary Fiber: 2.308 g
Total Sugars: .167 g
Total Fat: 5.528 g
Saturated Fat: 1.106 g
Monounsaturated Fat: 1.713 g
Polyunsaturated Fat: 2.015 g
Cholesterol: 73.5 mg
Calcium: 29.4 mg
Potassium: 747.3 mg
Sodium: 37.2 mg
Vitamin K: 6.706 mcg
Folate: 32.7 mcg 

Ingredients
6 large red potatoes (43.9 mg) 
6 tablespoons tarragon vinegar (.9 mg) 
2 tablespoons Hain Eggless Mayonnaise (8.28 mg) 
¼ cup chopped celery (26.1 mg) 
1 teaspoon Herbox low sodium chicken bouillon (5 mg) 
1 ½ tablespoons fresh chopped parsley (3.192 mg) 
4 green onions, chopped (using some of the green stem) (9.6 mg) 
½ teaspoon dry mustard (0 mg) 
3 tablespoons light olive oil (trace) 
2 medium to large eggs, hardboiled, diced, yolk crumbled (126 mg)
Wash and boil potatoes until they are tender. Do not skin them before or after. 

While the potatoes are boiling, heat the vinegar over medium flame/heat and stir 
in the Herbox. Then in a Braun or other puree device, mix together the mustard, 
olive oil and Herbox/vinegar mix. (If using the Braun, use the cylinder container 
so that the puree device doesn't throw the mix out.) If you don't have a puree, 
beat these together at high speed. 

When potatoes are done, and still warm, cut into quarters (unless using small 
potatoes, then cut in half). Place these in a large bowl, add in the parsley, 
chopped celery, green onions, Hain Eggless Mayonnaise, and mix thoroughly. 

Stir in oil/mustard/vinegar mix and then bring in the diced egg whites. At the 
end, stir in the crumbled egg yolks. 

Chill. (May serve warm or chilled). 

If you like pickles, chop a few Steinfeld's no salt cucumber chips (from Healthy 
Heart Market), or make the No Salt Dill Pickles from the No Salt, Lowest Sodium 
Cookbook.