Yield: 1 servings
|2 cups||Fatfree Ranch Salad|
|2 tablespoons||Reduced Fat Mayonnaise*|
|1 teaspoon||Superfine sugar|
|1 teaspoon||Celery seed|
|½ teaspoon||Mild vinegar (I use rice|
|1 teaspoon||Gourmet mustard of your|
|2 dashes||Garlic powder|
* I use reduced fat mayonnaise instead of fatfree because I think the fatfree is totally tasteless and why bother. I make this very rarely, so I justify the use of the mayonnaise to myself.
This is better if you make the potato salad ahead of time and let it sit over night in the fridge so the tastes can marry well.
I hope you enjoy it!
From: DBONGIORNI@.... Fatfree Digest [Volume 8 Issue 56] June 17, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@...