Creamy old-fashioned potato salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Frozen egg substitute; thawed |
| 1 | pounds | New potatoes; whole, tiny |
| ½ | cup | Green onions; sliced |
| 1 | Celery stalk; sliced | |
| ½ | cup | Nonfat sour cream |
| ¼ | cup | Lowfat mayonnaise or salad dressing |
| 2 | tablespoons | Pickle relish; sweet or dill |
| 1 | tablespoon | Parsley; snipped |
| 2 | teaspoons | Mustard |
| ¼ | teaspoon | Ground pepper |
| 1 | dash | Salt |
| 1 | Garlic clove; minced, optional | |
Directions
Spray a small nonstick skillet with nonstick cooking spray; warm the skillet over medium heat. Pour the egg product into the skillet; lift and tilt the pan to form a thin egg sheet. Cook, without stirring, for about 2 minutes, or until just set. Remove from the heat; remove the egg from the skillet and cool completely. Cut the egg sheet into ¼-inch squares; set aside. Meanwhile, in a covered saucepan, cook the potatoes in boiling water for 15 to 20 minutes, or until just tender; drain. In a large bowl, combine the chopped egg, potatoes, green onioins and celery. In another bowl, stir together the sour cream, mayonnaise, relish, parsley, mustard, pepper, salt and garlic. Toss with the potato mixture. Cover and chill for 6 to 24 hours. Penny Halsey (ATBN65B).
Recipe by: Midwest Living, April 1995 Posted to Digest eat-lf.v097.n228 by Martha Sheppard <marthahs@...> on Sep 10, 1997