Herbed Potato Salad
Healthy Cooking
August/September 2009 issue
Page:45
Calcium-rich cheese, and potatoes and peppers packed with vitamin C make this picnic-and-potluck favorite something to smile about! Judy Grebetz - Racine, WI
SERVINGS: 10
CATEGORY: Low Fat
METHOD:
TIME: Prep: 40 min. + chilling
Ingredients:
3 pounds small red potatoes, cubed
1/2 cup cubed reduced-fat cheddar cheese
1/4 cup chopped dill pickle
1/4 cup chopped red onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 jalapeno pepper, seeded and minced
3/4 cup fat-free mayonnaise
1 tablespoon minced fresh basil
1 tablespoon snipped fresh dill
1 tablespoon minced fresh tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1 hard-cooked egg, chopped
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
In a large bowl, combine the potatoes, cheese, pickle, onion and peppers. In a small bowl, combine the mayonnaise, basil, dill, tarragon, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate until chilled. Garnish with chopped egg. Yield: 10 servings.
Nutrition Facts
One serving:3/4 cup
Calories: 142 Fat:3 g Saturated Fat:1 g Cholesterol:
Beth Layman :)
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