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
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