Creamy potato salad~ (can mw)

Yield: 8 servings

Measure Ingredient
4 mediums Potatoes -- scrubbed
(1 1/4 lbs)
1 cup Celery -- sliced
¼ cup Onion -- finely chopped
2 tablespoons Dill or sweet pickle relish
½ cup Reduced-calorie mayonnaise
½ cup Plain Low-fat yogurt
2 tablespoons Skim milk
2 teaspoons Prepared mustard
½ teaspoon Salt
¼ teaspoon Celery seed
1 each Hard-cooked egg -- chopped
Low-Cholesterol Microwave

Preparation Time: 20min. Cooking Time: 25min. Chilling Time: 4hrs.

Cook potatoes, covered, in boiling water for 25 to 30 minutes or till tender. Drain and cool. Peel and cube potatoes. Transfer to a large bowl. Stir in celery, onion, and dillweed. In a small mixing bowl combine mayonnaise, yogurt, milk, mustard, salt, and celery seed.

Pour over potatoes. Toss lightly to coat potatoes. Carefully fold in chopped egg. Cover and chill for 4 to 24 hours. Serve in a lettuce-lined bowl, if desired. Microwave directions: Pierce the skin of each potato in several places. Micro-cook on 100% power (high) for 14 to 17 minutes or till tender, rearranging once. cool. Per serving: 130 calories, 3g protien, 17g carbohydrate, 6g fat, 41mg cholesterol, 300mg sodium, 322mg potassium.

Typed for you by Marjorie Scofield 5/18/95 Recipe By : BH&G New Dieter's Cook Book ISBN 0-696-01974-4 From: Marjorie Scofield Date: 06-09-95 (160) Fido: Recipes

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