| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads, Mc-recipe | 8 | servings | |
INGREDIENTS
| 1 | c | Low fat mayonnaise |
| 1/4 | c | Mustard blended mayonnaise |
| 1/4 | c | Chopped fresh parsley |
| 1 | tb | Chopped fresh dill or |
| 1 1/2 | ts | Dried dillweed |
| 1 | ts | Salt |
| 1 | ts | White pepper |
| 1/4 | ts | Worcestershire sauce |
| 1/4 | ts | Dried basil leaves |
| 2 | lb | Red potatoes; cubed and cooked |
| OR 6-large red potatoes | ||
| 1 | Green pepper; chopped | |
| 1/2 | c | Chopped red onion |
| 3 | Hard-cooked eggs; yolks discarded; chopped |
INSTRUCTIONS
1.In large bowl combine mayonnaise, creamy mustard blend, parsley, dill, salt, pepper, Worcestershire and basil. 2.Add potatoes, green pepper, onion and egg whites; toss to coat. 3.Cover; chill to blend flavors. Notes: http://www.dijonnaise.com/recipes/salads/ PANTRY: HELLMANN'S® or BEST FOODS® Real or Light Mayonnaise or Low Fat Mayonnaise Dressing --AND-- Dijonnaise a Creamy Mustard Blend Hanneman 1998 June Recipe by: Dijonnaise Cookbook By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by MM_Buster v2.0l.
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