Jellied potato salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Plain gelatin |
| 2 | tablespoons | Cold water |
| ½ | cup | Boiling water |
| 1 | cup | Diced cooked potato |
| 1 | Green onion, chopped | |
| 2 | ounces | Chopped ham |
| 2 | ounces | Low-fat mozzarella cheese |
| 1 | Hard-cooked egg, diced | |
| 1 | teaspoon | Vinegar |
| ⅛ | teaspoon | White pepper |
| ¼ | teaspoon | Celery seed |
| 1 | tablespoon | Calorie-reduced mayonnaise |
| ½ | teaspoon | Prepared mustard |
| 2 | tablespoons | Low-fat yogurt Sliced cucumber for garnish |
Directions
Soak gelatin in cold water for 2 minutes. Add boiling water and stir to dissolve gelatin. Chill until it becomes the consistency of egg white.
Combine potatoes, onion, ham, cheese and egg. In a separate bowl mix vinegar, pepper, celery seed, mayonnaise, mustard and yogurt. Add to potato mixture and toss to coat well.
Beat gelatin mixture until fluffy. Combine with potato mixture and pour into 2-3 cup mold or bowl. Chill to set. Unmold and garnish with sliced cucumber on lettuce leaves.
Serving suggestion: Terrific picnic item. Take along a few bread sticks and a raw vegetable for munching.
1 serving - 2 R Meat, 1 Bread, 1 Fat 260 calories, 18 g protein, 14 g total fat, 6 g saturated fat 17 g carbohydrate, 165 mg cholesterol, 546 mg sodium.
Source: Light & Easy for Two! by Lee Harvey & Helen Chambers c. 1990 From the files of Al Rice, North Pole Alaska. Feb 1994