LOW FAT--Hot Potato Salad

[Guest guest]

* Exported from MasterCook *

 

Hot Potato Salad

 

Recipe By :Mary Carroll

Serving Size : 8 Preparation Time :0:00

Categories : Low fat Vegan option

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium yellow potatoes, such as Yukon Gold -- (6-8)

1 teaspoon olive oil

1/4 cup chopped celery

1/4 cup chopped onion

1 tablespoon dill pickle -- minced

1/4 cup diced red bell pepper

1/4 cup water

1/2 cup apple cider vinegar

1 teaspoon agave nectar, honey, or sugar

1 teaspoon dry mustard

Salt and pepper -- to taste

 

Boil whole unpeeled potatoes for 20 minutes, or until tender when pierced with a

fork. Drain well and allow to cool slightly. Cut into bite-sized pieces and

transfer to a large bowl. Drizzle with oil and toss well. Add onion, celery,

pickle, and bell pepper. Toss again.

 

In a small saucepan, combine water, vinegar, sweetener, and mustard. Bring to a

boil. Simmer 2 minutes, then pour over potatoes. Toss well, adjust seasonings

and serve at once.

 

Source:

" Vegetarian Times, January 1993 "

S(Modified by):

" S.V. (provided vegan options) "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 87 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g

Protein; 19g Carbohydrate; 0mg Cholesterol; 25mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : German-style hot potato salad is delicious with yellow potatoes, but red

spuds will do.

Nutr. Assoc. : 4608 0 0 0 0 0 0 0 731 0 0