Slim and trim creamy potato salad

6 servings

Ingredients

Quantity Ingredient
1⅓ pounds Medium potatoes
⅔ cup Low-fat mayonnaise
OR salad dressing
½ cup Thinly sliced celery
⅓ cup Chopped green bell pepper
2 Green onions; thinly sliced
OR 1/4-cup chopped onion
1 tablespoon Prepared mustard
1 teaspoon Vinegar
OR tarragon vinegar
¼ teaspoon Salt
¼ teaspoon Pepper
1 Hard-cooked egg; coarsely chopped
2 tablespoons Skim milk; or more
Celery leaves
Paprika

Directions

OPTIONS

1. POTATOES: about 4 medium. Wash potatoes and cut into cubes (about 4 cups cubed). Leave the skin on, if you like. In a covered saucepan, cook potatoes in enough boiling water to cover for 20 to 25 minutes or till just tender. Drain well.

2. In a large bowl, combine the mayonnaise, celery, green pepper, onions, mustard, vinegar, salt and pepper.

3. Add potatoes and egg. Toss lightly to mix. Cover and chill for 6 to 24 hours. If you'd like a creamier salad, stir in the skim milk before serving.

4. Serve garnished wit h celery leaves and sprinkled with paprika, if you like. Serve as side-dish

Note: If you're watching the cholesterol in your diet, you can leave out the egg or use egg whites. For variety, try substituting a different sweet pepper--yellow, brown, purple, red or orange--for the green one.

[per serving: 140 calories, 3 g protein, 30 g carbohydrate, 1 g fat (6% cff), 36 mg cholesterol, 482 mg sodium.] Notes: "Leaving the skin on the potatoes adds fiber to this classic side dish. Low-fat mayonnaise or salad dressing helps cut the fat to 1 gram per serving, compared with about 25 grams in a typical creamy potato salad. The mustard spices up the flavor." Hanneman 1998 June

Recipe by: Midwest Living

By Kitpath <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.

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