Thursday, May 23, 2013

{soups-salads-and-salad-dressings} Cucumber Potato Salad Recipe

 

Cucumber Potato Salad Recipe


WHEN my husband had heart surgery, I had to look for recipes that were nutritious yet tasty. With just a touch of mayonnaise, this potato salad filled the bill. The quantity is just right for the two of us. When I use the microwave to cook the potatoes, I can serve it up in no time. -Martha Campbell, Belton, South Carolina

This recipe is:

Quick

 

 

    Prep/Total Time: 15 min.
    Yield: 2 Servings


Ingredients


    2 medium red potatoes, cooked and cubed
    2 to 3 tablespoons mayonnaise
    1 tablespoon dill pickle relish
    1 tablespoon diced pimientos
    1/2 teaspoon celery seed
    1/2 teaspoon dill weed
    1/4 teaspoon salt
    1 medium cucumber, sliced
    2 tablespoons chopped pecans, toasted


Directions

    In a large bowl, combine the first seven ingredients. Place cucumber slices in a fan shape on two salad plates; top with potato salad. Sprinkle with pecans. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 269 calories, 17 g fat (2 g saturated fat), 5 mg cholesterol, 461 mg sodium, 27 g carbohydrate, 5 g fiber, 5 g protein.


Originally published as Cucumber Potato Salad in Reminisce July/August 2000, p49
 
 
 

 
             Beth Layman  :)


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