| 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 | tb | Sweet pickle relish or dill pickle relish |
| 3 | Hard-cooked egg whites; chopped | |
| 3/4 | c | Nonfat mayonnaise |
| 1 | tb | Minced parsley |
| 1 1/2 | ts | Salt |
| 1/4 | ts | 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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