Potato salad #3

Yield: 6 Servings

Measure Ingredient
8 \N -(up to)
10 \N Peeled;cooked,cooled and diced potatoes (up to)
5 \N Celery ribs;chopped (up to)
5 \N Scallions; chopped (green onions) (up to)
6 \N Radishes; sliced (up to)
6 \N Egg whites;(hard boil whole eggs-discard the yolks-chop the whites)
¾ cup Kraft fat free Miracle Whip (up to)
2 tablespoons Prepared mustard (up to)
½ cup Sweet pickle juice (poured from a jar of sweet pickles); add just enough to thin the dressing to the consistency of cake batter


Date: Wed, 22 May 96 11:12:53 -0700 (PDT) From: ddevries@... (David DeVries) Mix potatoes, celery, scallions, radishes and egg whites together in a large bowl. Mix together dressing ingredients. Add dressing to potato mixture and mix thoroughly. Sprinkle paprika over the top and refrigerate for a couple hours before serving. Serves 6-8.

I hope some of you on this list are having "Potato Salad Weather" - for some reason, those of us in Vancouver, B.C. seem to be stuck in "Soup and Stew Weather". Joanne


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes