Yield: 6 Servings
|2½ cup||Carrots, cut into 1/2" cubes|
|2 pounds||Potatoes, cut into 1/2" cubes|
|1 cup||Frozen green peas, thawed|
|¾ cup||Onions, chopped|
|1 cup||Fat-free sour cream|
|½ cup||Fat-free mayonnaise|
|2 tablespoons||Prepared mustard|
|1 tablespoon||White vinegar|
|1 teaspoon||Black pepper|
Cook carrots in boiling water for 3 minutes. Add potatoes; bring to a boil, and cook for 10 minutes or until tender. Drain. Place carrots, potatoes, green peas, and onions in a mixing bowl; set aside. In another mixing bowl, combine sour cream, mayonnaise, mustard, vinegar, black pepper, and salt.
Stir well with a wire whisk. Pour over vegetable mixture; toss gently to coat. Cover and chill 8 hours.
Per serving: 214 Calories; less than one gram Fat (1% calories from fat); 8g Protein; 48g Carbohydrate; 4mg Cholesterol; 447mg Sodium Recipe by: Honeysuckle White Turkey Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@... on Jul 5, 1997