Healthy Potato Salad
Light & Tasty
"Here's a heart-healthy version of my longtime favorite potato salad recipe," says Pat Potter, Calumet City, Illinois. "It's colorful and chock-full of good crunchy ingredients."
SERVINGS: 10
CATEGORY: Low Fat
METHOD:
TIME: Prep: 25 min. + chilling
Ingredients:
2 pounds small red potatoes, quartered
5 hard-cooked eggs
3/4 cup fat-free mayonnaise
2 teaspoons cider vinegar
1 teaspoon sugar
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet onion, chopped
2 celery ribs, chopped
1/2 cup chopped green onions
1/2 cup julienned sweet red pepper
1/4 cup minced fresh parsley
Directions:
Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes.
Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces.
In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled. Yield: 10 servings.
Nutrition Facts
One serving:(3/4 cup)
Calories: 110,Fat:1 g,Saturated Fat:0 g,Cholesterol:
Diabetic Exchange:
1 starch, 1 vegetable.
Beth Layman :)
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