Low-fat old-fashioned potato salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Unpeeled red-skinned potatos (3 pounds) |
| 1 | cup | Diced red onion |
| 1 | cup | Diced celery |
| ¼ | cup | Cider vinegar |
| 3 | tablespoons | Sweet pickle relish or dill pickle relish |
| 3 | Hard-cooked egg whites; chopped | |
| ¾ | cup | Nonfat mayonnaise |
| 1 | tablespoon | Minced parsley |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Date: Fri, 22 Mar 1996 10:52:14 -0800 (PST) From: PatH <phannema@...>
In a covered steamer, steam the potatoes over boiling water, until tender when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut into ½ to ¾ inch cubes.
In a large bowl, stir together potatoes, celery, onion, vinegar, salt and pepper. Add relish, egg whites and mayonnaise and stir gently to combine.
Taste and adjust with salt and/or pepper. Transfer to serving bowl and sprinkle with parsley.
Tip: Make this sald a day ahead and refrigerate it. Taste before serving, and adjust the salt, pepper, and/or vinegar. Serving size: 1 cup. 84 calories, ⅙ grams fat, 0 cholesterol, 523 mg sodium.
From "Everyday Cooking with Dr. Dean Ornish: 150 Easy Low-Fat, High-Flavor Recipes," (Harper Collins, $23, 1996). Position: Low fat should mean 10 percent of our daily calories from fat.
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