| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eat-lf, Lowfat, Mc-recipe, Salads |
6 |
servings |
INGREDIENTS
| 1 1/3 |
lb |
Medium potatoes |
| 2/3 |
c |
Low-fat mayonnaise |
|
|
OR salad dressing |
| 1/2 |
c |
Thinly sliced celery |
| 1/3 |
c |
Chopped green bell pepper |
| 2 |
|
Green onions; thinly sliced |
|
|
OR 1/4-cup chopped onion |
| 1 |
tb |
Prepared mustard |
| 1 |
ts |
Vinegar |
|
|
OR tarragon vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Hard-cooked egg; coarsely chopped |
| 2 |
tb |
Skim milk; or more |
|
|
Celery leaves |
|
|
Paprika |
INSTRUCTIONS
OPTIONS
1. POTATOES: about 4 medium. Wash potatoes and cut into cubes (about 4 cups
cubed). Leave the skin on, if you like. In a covered saucepan, cook
potatoes in enough boiling water to cover for 20 to 25 minutes or till just
tender. Drain well.
2. In a large bowl, combine the mayonnaise, celery, green pepper, onions,
mustard, vinegar, salt and pepper.
3. Add potatoes and egg. Toss lightly to mix. Cover and chill for 6 to 24
hours. If you'd like a creamier salad, stir in the skim milk before
serving.
4. Serve garnished wit h celery leaves and sprinkled with paprika, if you
like. Serve as side-dish
Note: If you're watching the cholesterol in your diet, you can leave out
the egg or use egg whites. For variety, try substituting a different sweet
pepper--yellow, brown, purple, red or orange--for the green one.
[per serving: 140 calories, 3 g protein, 30 g carbohydrate, 1 g fat (6%
cff), 36 mg cholesterol, 482 mg sodium.]
Notes: http://midwestliving.com/salads/ "Leaving the skin on the potatoes
adds fiber to this classic side dish. Low-fat mayonnaise or salad dressing
helps cut the fat to 1 gram per serving, compared with about 25 grams in a
typical creamy potato salad. The mustard spices up the flavor."
Hanneman 1998 June
Recipe by: Midwest Living
By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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