| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Red potatoes, uncooked, unpeeled and cubed |
| 1/2 |
c |
Diced onion |
| 1/2 |
c |
Diced celery |
| 1/4 |
c |
Pickle relish, drained |
| 3 |
|
Boiled eggs, chopped |
| 1 |
|
Clove garlic, minced |
| 3/4 |
c |
Low-fat sour cream |
| 1/3 |
c |
Nonfat mayo |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Dry mustard |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
(From Cooking Light last Spring)
Place potatoes in dutch oven and cover with water. Bring to a boil. Cook
8 minutes or untit tender. Drain, place in a largebowl. Add onion and next
four ingredients; toss gently.
Combine sour cream and next five ingredients. Stir well. Pour over
potatoes; toss gently to coat. Cover and chill. 9 servings.
Posted to MC-Recipe Digest V1 #261
Date: Sat, 26 Oct 1996 20:25:27 -0400
From: Kay Talbott <talbott@mail2.wilmington.net>
A Message from our Provider:
“Either Jesus pays or you do”