Yield: 6 Servings
|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|
|½ cup||Mustard; prepared|
|¼ cup||Pickle relish|
|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, .