| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
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
Date: Fri, 22 Mar 1996 10:52:14 -0800 (PST) From: PatH
<phannema@wizard.ucr.edu> 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST
SERVER From the MasterCook recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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