| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Potatoes |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Frozen egg substitute; thawed |
| 1 |
lb |
New potatoes; whole, tiny |
| 1/2 |
c |
Green onions; sliced |
| 1 |
|
Celery stalk; sliced |
| 1/2 |
c |
Nonfat sour cream |
| 1/4 |
c |
Lowfat mayonnaise or salad dressing |
| 2 |
tb |
Pickle relish; sweet or dill |
| 1 |
tb |
Parsley; snipped |
| 2 |
ts |
Mustard |
| 1/4 |
ts |
Ground pepper |
| 1 |
ds |
Salt |
| 1 |
|
Garlic clove; minced, optional |
INSTRUCTIONS
Spray a small nonstick skillet with nonstick cooking spray; warm the
skillet over medium heat. Pour the egg product into the skillet; lift and
tilt the pan to form a thin egg sheet. Cook, without stirring, for about 2
minutes, or until just set. Remove from the heat; remove the egg from the
skillet and cool completely. Cut the egg sheet into 1/4-inch squares; set
aside. Meanwhile, in a covered saucepan, cook the potatoes in boiling water
for 15 to 20 minutes, or until just tender; drain. In a large bowl, combine
the chopped egg, potatoes, green onioins and celery. In another bowl, stir
together the sour cream, mayonnaise, relish, parsley, mustard, pepper, salt
and garlic. Toss with the potato mixture. Cover and chill for 6 to 24
hours. Penny Halsey (ATBN65B).
Recipe by: Midwest Living, April 1995
Posted to Digest eat-lf.v097.n228 by Martha Sheppard
<marthahs@worldnet.att.net> on Sep 10, 1997
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