Jellied potato salad

Yield: 2 servings

Measure Ingredient
1½ teaspoon Plain gelatin
2 tablespoons Cold water
½ cup Boiling water
1 cup Diced cooked potato
1 \N Green onion, chopped
2 ounces Chopped ham
2 ounces Low-fat mozzarella cheese
1 \N 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

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

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