INGREDIENTS

INSTRUCTIONS

1. Cut each unpeeled potato into about 6 slices. Steam potato slices for 20
minutes, or until tender. Cool, cover and chill overnight.
2. In a large bowl whisk together the mayonnaise, salt, pepper, paprika,
celery seed and green onions.
3. Add the potatoes and egg whites to the bowl with dressing and toss
gently but thoroughly, until dressing coats all the ingredients. Serves 12.
[per serving: 197 calories (12.2% from fat), 2.7 g.fat(trace of saturated
fat), 4.1 g. protein, 39.6 g. carbohydrate, no cholesterol, 423 mgs.
sodium.]
TIPS: *This salad tastes best when served within 24 hours of preparation.
VARIATION: For an interesting Chicago/Swedish-style variation, substitute 1
tablespoon of caraway seeds for the celery seeds.
Lean and Lovin' It 1997 Capitol Broadcasting Company, Raleigh, NC.
Notes: http://www.wraltv.com/features/lean May 1, 1997. "Many years ago,
when I worked in Chicago, there was a sensational deli-style restaurant
within a few blocks of my job. The name of this terrific restaurant was
"Delish." They prepared a dynamite, creamy-style potato salad that I always
found irresistible. The red skins were left on the potatoes, which made it
even more delectable to my eye. The Chicago Sun-Times wrote about Delish in
1984. The one recipe they shared was for their potato salad. I was
ecstatic, since I wanted to attempt to duplicate it at home. Flash forward
10 years. I open up my recipe box one day and discover a yellowed copy of
Delish's potato salad. I immediately set about to prepare their salad with
my new lean ways in mind. This recipe is the excellent result. The original
had over 225 grams of fat in the entire recipe. My new version is almost
fat-free. Yes!"
Hanneman 1998 June
Recipe by: WRAL © 1997 Don Mauer: Lean & Lovin' It
Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun 14,
1998, converted by MM_Buster v2.0l.

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