Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Russet potatoes; peeled and cubed |
| 2 tablespoons | Light mayonnaise; plus 2 teaspoons |
| ⅓ cup | Ranch dressing |
| ½ cup | Celery; diced |
| ⅓ cup | Frozen peas; thawed |
| ¾ teaspoon | Paprika |
| 2 tablespoons | Scallions; plus 2 tsp., chopped |
| \N \N | Salt and pepper; to taste |
Boil the potatoes for 10-15 minutes until done. Drain and set aside.
Combine the remaining ingredients and toss well with the potatoes.
Refrigerate for 1 hour before serving.
Per serving: calories 185, fat 11.0g, 52% calories from fat, cholesterol 9mg, protein 2.3g, carbohydrates 20.3g, fiber 2.1g, sodium 251mg.
Exchanges: 1½ Starch.
Source: webmaster@... Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 10 min, plus refrigeration time.
Recipe by: The American Diabetes Association's Flavorful Seasons Cookb Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 21, 1998