| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads |
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 |
T |
Sweet pickle relish or dill |
|
|
pickle relish |
| 3 |
|
Hard-cooked egg whites |
|
|
chopped |
| 3/4 |
c |
Nonfat mayonnaise |
| 1 |
T |
Minced parsley |
| 1 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
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.
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