By Carol Devenot

My mom made a great potato salad. It was the best because it was like having egg salad and potatoes mixed together — good old-fashioned home cookin'. For this lighter version, use Yukon gold potatoes for the taste; they seem to hold their shape better than other types of potatoes. I once made the mistake of using russets and ended up with smashed potato salad.

Instead of eggs, I substitute water-packed albacore tuna for protein and flavor. Or you can try the much-raved-about canned wahoo (Foodland has it, if you have trouble finding it). The pickle relish gives this salad a kick. If you gotta have da two scoops mac salad, boil some macaroni and add it.

I prefer to make this salad with my "tofu mayo" (I'll share the recipe next time), but you can use reduced-fat mayonnaise.

I brought this to a potluck and got many compliments. It is always a winner because most people love potato salad.

Good-kine Potato Salad

• 4 medium Yukon gold potatoes, washed and scrubbed
• 1/2 onion, minced
• 2 stalks celery, peeled and diced
• 1/2 bunch parsley, chopped
• 3/4-pound kamaboko (sliced), or imitation crab (flaked), or 1 (6-ounce) can water-packed tuna (drained and flaked)
• 2 tablespoons pickle relish, drained
• 1/2 cup reduced-fat mayonnaise dressing or tofu mayo
• Salt and pepper to taste

Fill a large saucepan with cold water. Place the potatoes in the pan and bring to a boil. Turn the heat and simmer until potatoes are fork-tender. Meanwhile prepare the onion, celery, parsley and fish cake (or crab or tuna). When potatoes are done, drain and place in a bowl of cold water for about 10 minutes. Peel and dice into 1/2-inch cubes. Place in another large bowl and add onion, celery, fish cake (or crab or tuna), pickle relish, reduced-fat mayonnaise or tofu mayo, salt and pepper. Stir until thoroughly mixed together. Refrigerate until ready to serve.

Serves 4 to 6.

Per serving: 186 calories, 13 grams protein, 3 grams fat, 26 grams carbohydrates, 3 grams dietary fiber: 28 percent protein, 56 percent carbohydrates, 16 percent fat)

Next column: Tofu Mayo, May 19.

Want a local recipe lightened up? Write: Light & Local, Taste Section, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com.

Carol Devenot is a Kaimuki-raised kama'aina, a teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at islandlightcuisine.com.