| 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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