Guest guest Posted February 22, 2001 Report Share Posted February 22, 2001 * Exported from MasterCook * Potato " Egg " Salad Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 111 Serving Size : 4 Preparation Time :0:00 Categories : Mirkin's 20/30 Fat & Fiber Potatoes Salads, Main Dish Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red potatoes -- unpeeled (about 8 medium) 12 ounces low-fat tofu 1/4 teaspoon turmeric 2 stalks celery -- chopped 1/4 cup chopped red onion 1/2 cup fat-free mayonnaise 2 tablespoons Dijon mustard 1/4 cup chopped fresh flat-leaf parsley Salt and freshly ground black pepper -- to taste Add the potatoes and enough water to cover to a medium saucepan over medium heat. Bring to a boil and cook until just tender, about 20 minutes. Drain and rinse with cold water. Cut the potatoes into 1/2-inch cubes and refrigerate until chilled, about 30 minutes. Place the tofu and turmeric in a salad bowl and break up tofu with a fork. Stir in the chilled potatoes and the remaining ingredients. Yield: 4 to 6 servings, calories: 213, fat: 1g, fiber: 4g. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.