Guest guest Posted September 7, 2001 Report Share Posted September 7, 2001 I don't think that I have noticed mashed potatoes used in an egg salad before. kathleen * Exported from MasterCook * Egg Salad Recipe By : The Cooking Cardiologist, by Richard Collins, page 62 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Sandwiches Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium potatoes -- boiled 3 ounces Mori-Nu Lite Extra Firm Silken Tofu -- diced fine 3/4 cup Kraft Miracle Whip Nonfat Dressing 1 tablespoon mustard 1 tablespoon Dijon mustard 2 teaspoons sweet pickle juice salt and pepper -- to taste paprika Serving Size: 6 Peel and boil potatoes until done. Mash potatoes to a very fine consistency when cool add finely diced tofu, Miracle Whip, mustards, pickle juice, dry salad mix, salt and pepper to taste. Best if made a day ahead and chilled in refrigerator. Nutritional analysis: Calories 93.5, Fat 0.5, Cholesterol 0, Carbohydrate 16.2, Protein 2.1, Sodium 298, Potassium 312, Calcium 8. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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