Low-fat old-fashioned potato salad

8 Servings

Ingredients

Quantity Ingredient
8 cups Unpeeled red-skinned potatos (3 pounds)
1 cup Diced red onion
1 cup Diced celery
¼ cup Cider vinegar
3 tablespoons Sweet pickle relish or dill pickle relish
3 Hard-cooked egg whites; chopped
¾ cup Nonfat mayonnaise
1 tablespoon Minced parsley
1½ teaspoon Salt
¼ teaspoon Pepper

Directions

Date: Fri, 22 Mar 1996 10:52:14 -0800 (PST) From: PatH <phannema@...>

In a covered steamer, steam the potatoes over boiling water, until tender when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut into ½ to ¾ inch cubes.

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 with salt and/or pepper. Transfer to serving bowl and sprinkle with parsley.

Tip: Make this sald a day ahead and refrigerate it. Taste before serving, and adjust the salt, pepper, and/or vinegar. Serving size: 1 cup. 84 calories, ⅙ grams fat, 0 cholesterol, 523 mg sodium.

From "Everyday Cooking with Dr. Dean Ornish: 150 Easy Low-Fat, High-Flavor Recipes," (Harper Collins, $23, 1996). Position: Low fat should mean 10 percent of our daily calories from fat.

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