| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes; peeled and cooked whole |
| 6 |
|
Egg whites; hard cooked and chopped |
| 2 |
|
Stalks celery; sliced thin |
| 1/2 |
c |
Bell peppers; chopped |
| 1/2 |
c |
Onions; chopped |
| 1 1/4 |
c |
Fat-free mayonnaise |
| 1 |
tb |
Vinegar |
| 1/2 |
c |
Mustard; prepared |
| 1/4 |
c |
Pickle relish |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
From: matejka@bga.com (Anita A. Matejka)
Date: Mon, 1 Jul 1996 09:56:20 -0500
Recipe By : Better Homes & Gardens, New Cookbook
In a covered saucepan, cook potatoes in boiling water for 20 minutes. Peel
and cube them. Let chill overnight. In a covered saucepan, cook eggs for 15
minutes. In a mixing bowl, combine, egg whites, celery, peppers, onions,
mayonnaise, vinegar, mustard, relish, salt, and black pepper until
throughly combined. Then, add potatoes. Chill for 6 to 24 hours before
serving.
Per serving: 152 Calories; 1g Fat (6% calories from fat); 7g Protein; 29g
Carbohydrate; 0mg Cholesterol; 1402mg Sodium
Digest eat-lf.v096.n085
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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