Low-Fat Potato Salad Recipe
Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."
This recipe is:
Healthy
Quick
* 14 Servings
* Prep: 30 min. + chilling
Ingredients
* 2 pounds red potatoes, cubed
* 1/2 cup Italian salad dressing
* 1 cup chopped celery
* 1/2 cup chopped green pepper
* 1/2 cup chopped red onion
* 1/2 cup thinly sliced radishes
* 1/4 cup minced fresh parsley
* 1 teaspoon salt, optional
* 1/2 teaspoon pepper
* 1/2 cup mayonnaise
* 1-1/2 teaspoons Dijon mustard
* 1/4 teaspoon sugar
Directions
* Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
Nutritional Analysis: One 1/2-cup serving (prepared with fat-free Italian salad dressing and mayonnaise and without salt) equals 55 calories, 0.55 g fat (0 saturated fat), 0 cholesterol, 147 mg sodium, 11 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Low-Fat Potato Salad published in Taste of Home June/July 1998, p18
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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