Creamy potato salad~ (can mw)
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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