Potato salad #6

Yield: 6 Servings

Measure Ingredient
6 mediums Potatoes; peeled and cooked whole
6 \N Egg whites; hard cooked and chopped
2 \N Stalks celery; sliced thin
½ cup Bell peppers; chopped
½ cup Onions; chopped
1¼ cup Fat-free mayonnaise
1 tablespoon Vinegar
½ cup Mustard; prepared
¼ cup Pickle relish
1½ teaspoon Salt
½ teaspoon Black pepper

From: matejka@... (Anita A. Matejka) Date: Mon, 1 Jul 1996 09:56:20 -0500 Recipe By : Better Homes & Gardens, New Cookbook In a covered saucepan, cook potatoes in boiling water for 20 minutes. Peel and cube them. Let chill overnight. In a covered saucepan, cook eggs for 15 minutes. In a mixing bowl, combine, egg whites, celery, peppers, onions, mayonnaise, vinegar, mustard, relish, salt, and black pepper until throughly combined. Then, add potatoes. Chill for 6 to 24 hours before serving.

Per serving: 152 Calories; 1g Fat (6% calories from fat); 7g Protein; 29g Carbohydrate; 0mg Cholesterol; 1402mg Sodium Digest eat-lf.v096.n085

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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