| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 3 | lb | Red potatoes, uncooked, unpeeled and cubed |
| 1/2 | c | Diced onion |
| 1/2 | c | Diced celery |
| 1/4 | c | Pickle relish, drained |
| 3 | Boiled eggs, chopped | |
| 1 | Clove garlic, minced | |
| 3/4 | c | Low-fat sour cream |
| 1/3 | c | Nonfat mayo |
| 2 | tb | Chopped fresh parsley |
| 1 | ts | Dry mustard |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
(From Cooking Light last Spring) Place potatoes in dutch oven and cover with water. Bring to a boil. Cook 8 minutes or untit tender. Drain, place in a largebowl. Add onion and next four ingredients; toss gently. Combine sour cream and next five ingredients. Stir well. Pour over potatoes; toss gently to coat. Cover and chill. 9 servings. Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 20:25:27 -0400 From: Kay Talbott <talbott@mail2.wilmington.net>
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