| 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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