| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Salads, Low fat | 9 | Servings | |
INGREDIENTS
| 9 | c | Cubed unpeeled round red |
| Potato (about 3 lbs.) | ||
| 1/2 | c | Diced onion |
| 1/2 | c | Diced celery |
| 1/4 | c | Sweet or dill pickle relish |
| 3 | Hard-cooked eggs (this can | |
| Be left out) | ||
| 1 | Clove garlic, minced | |
| 3/4 | c | Fat-free sour cream |
| 1/3 | c | Fat-free mayonnaise |
| 2 | tb | Chopped fresh parsley |
| 1 | ts | Dry mustard (I used a little |
| More because my grandmother | ||
| Had more | ||
| Mustard in her salad.) | ||
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Place potato in a large pot, cover with water, and bring to boil. Cook about 8 minutes or until tender. Drain; place in bowl with next 4 ingredients; toss gently. Combine sour cream and next 5 ingredients; stir well. Poer over potato mixture; toss to coat. Cover and chill. Yield 9 servings. Serving size 1 cup. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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