Slim and trim creamy potato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | Medium potatoes |
| ⅔ | cup | Low-fat mayonnaise |
| OR salad dressing | ||
| ½ | cup | Thinly sliced celery |
| ⅓ | cup | Chopped green bell pepper |
| 2 | Green onions; thinly sliced | |
| OR 1/4-cup chopped onion | ||
| 1 | tablespoon | Prepared mustard |
| 1 | teaspoon | Vinegar |
| OR tarragon vinegar | ||
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Hard-cooked egg; coarsely chopped | |
| 2 | tablespoons | Skim milk; or more |
| Celery leaves | ||
| Paprika | ||
Directions
OPTIONS
1. POTATOES: about 4 medium. Wash potatoes and cut into cubes (about 4 cups cubed). Leave the skin on, if you like. In a covered saucepan, cook potatoes in enough boiling water to cover for 20 to 25 minutes or till just tender. Drain well.
2. In a large bowl, combine the mayonnaise, celery, green pepper, onions, mustard, vinegar, salt and pepper.
3. Add potatoes and egg. Toss lightly to mix. Cover and chill for 6 to 24 hours. If you'd like a creamier salad, stir in the skim milk before serving.
4. Serve garnished wit h celery leaves and sprinkled with paprika, if you like. Serve as side-dish
Note: If you're watching the cholesterol in your diet, you can leave out the egg or use egg whites. For variety, try substituting a different sweet pepper--yellow, brown, purple, red or orange--for the green one.
[per serving: 140 calories, 3 g protein, 30 g carbohydrate, 1 g fat (6% cff), 36 mg cholesterol, 482 mg sodium.] Notes: "Leaving the skin on the potatoes adds fiber to this classic side dish. Low-fat mayonnaise or salad dressing helps cut the fat to 1 gram per serving, compared with about 25 grams in a typical creamy potato salad. The mustard spices up the flavor." Hanneman 1998 June
Recipe by: Midwest Living
By Kitpath <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.