Yield: 8 servings
|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|
|¼ teaspoon||Celery seed|
|1 each||Hard-cooked egg -- chopped|
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