Potato salad #6
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes; peeled and cooked whole |
| 6 | Egg whites; hard cooked and chopped | |
| 2 | 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 |
Directions
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, .