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Lf Old-fashioned Potato Salad

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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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