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Savory Potato Salad
Here’s a potato salad that’s both traditional and new—with great
taste and a low-fat twist.
n 6 medium potatoes (about 2 pounds)
n 2 stalks celery, finely chopped
n 2 scallions, finely chopped
n ¼ cup red bell pepper, coarsely chopped
n ¼ cup green bell pepper, coarsely chopped
n 1 tablespoon onion, finely chopped
n 1 egg, hard boiled, chopped
n 6 tablespoons mayonnaise, light
n 1 teaspoon mustard
n ½ teaspoon salt
n ¼ teaspoon black pepper
n ¼ teaspoon dill weed, dried
1. Wash potatoes, cut in half, and place in saucepan of cold water.
2
3
4
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6
. Cook covered over medium heat for 25–30 minutes or until tender.
. Drain and dice potatoes when cool.
. Add vegetables and egg to potatoes and toss.
. Blend together mayonnaise, mustard, salt, pepper, and dill weed.
. Pour dressing over potato mixture and stir gently to coat evenly.
7. Chill for at least 1 hour before serving.
Yield: 10 servings
Serving size: ½ cup
Calories 98
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 21 mg
Sodium 212 mg
Total Fiber 2 g
Protein 2 g
Carbohydrates 18 g
Potassium 291 mg
6
Heart Healthy Home Cooking
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