Guest guest Posted August 3, 2000 Report Share Posted August 3, 2000 * Exported from MasterCook * Old-Fashioned Potato Salad Recipe By : Everyday Cooking with Dr. Dean Ornish, page 165 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds red-skinned potatoes 1 cup diced celery 1 cup diced red onion 1/4 cup cider vinegar 1 1/2 teaspoons salt 1/4 teaspoon pepper 3 tablespoons sweet pickle relish 3 hard-boiled egg whites -- chopped 3/4 cup nonfat mayonnaise 1 tablespoon minced parsley SERVES 8 The Fourth of July would seem incomplete without a creamy potato salad. Fortunately, it's easy to remodel the classic recipe, which is typically a minefield of fat and calories. You won't miss them. In a bamboo steamer or collapsible metal steamer, steam the potatoes over boiling water; covered, until tender when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut into 1/2 to 1/4-inch dice. In a large bowl, stir together potatoes, celery, onion, vinegar, salt, and pepper. Add relish, egg whites, and mayonnaise and stir gently to combine. Taste and adjust seasoning with salt and pepper. Transfer to a serving bowl and sprinkle with parsley. TIP: You can make this salad a day ahead and refrigerate it. Before serving, taste and adjust seasoning with salt, pepper, or vinegar. Serving size: 3/4 cup. Calories: 84, Fat: 0.17g, Cholesterol: 0 mg, Carbohydrate: 18.0 g, Protein: 3.3 g, Sodium: 523.0 mg, - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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