| 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 |
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
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
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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