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CATEGORY CUISINE TAG YIELD
Eggs Salad 8 Servings

INGREDIENTS

8 c Unpeeled red-skinned potatos (3 pounds)
1 c Diced red onion
1 c Diced celery
1/4 c Cider vinegar
3 tb Sweet pickle relish or dill pickle relish
3 Hard-cooked egg whites; chopped
3/4 c Nonfat mayonnaise
1 tb Minced parsley
1 1/2 ts Salt
1/4 ts Pepper

INSTRUCTIONS

Date: Fri, 22 Mar 1996 10:52:14 -0800 (PST)
From: PatH <phannema@wizard.ucr.edu>
In a covered steamer, steam the potatoes over boiling water, until tender
when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut
into 1/2 to 3/4 inch cubes.
In a large bowl, stir together potatoes, celery, onion, vinegar, salt and
pepper.  Add relish, egg whites and mayonnaise and stir gently to combine.
Taste and adjust with salt and/or pepper.  Transfer to serving bowl and
sprinkle with parsley.
Tip: Make this sald a day ahead and refrigerate it. Taste before serving,
and adjust the salt, pepper, and/or vinegar.  Serving size:  1 cup.  84
calories, 0.17 grams fat, 0 cholesterol, 523 mg sodium.
From "Everyday Cooking with Dr. Dean Ornish:  150 Easy Low-Fat, High-Flavor
Recipes," (Harper Collins, $23, 1996). Position:  Low fat should mean 10
percent of our daily calories from fat.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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