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Name: Low-Fat Old-Fashioned Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 Hard-cooked egg whites;; 1 c Diced red onion; 3 tb Sweet pickle relish or dill; 1 c Celery diced; 1/4 c Cider vinegar; 1 tb Parsley minced; 1 1/2 ts Salt; 8 c Unpeeled red-skinned potatos; 1/4 ts Pepper; 3/4 c Nonfat mayonnaise

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INGREDIENTS

3 Hard-cooked egg whites;
1 c Diced red onion
3 tb Sweet pickle relish or dill
1 c Celery ; diced
1/4 c Cider vinegar
1 tb Parsley ; minced
1 1/2 ts Salt
8 c Unpeeled red-skinned potatos
1/4 ts Pepper
3/4 c Nonfat mayonnaise

INSTRUCTIONS

Date: Fri, 22 Mar 1996 10:52:14 -0800 (PST) From: PatH 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 1/2 to 3/4 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, 0.17 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Low-Fat Old-Fashioned Potato Salad

3 Hard-cooked egg whites;
1 c Diced red onion
3 tb Sweet pickle relish or dill
1 c Celery diced
1/4 c Cider vinegar
1 tb Parsley minced
1 1/2 ts Salt
8 c Unpeeled red-skinned potatos
1/4 ts Pepper
3/4 c Nonfat mayonnaise

Date: Fri, 22 Mar 1996 10:52:14 -0800 (PST)    From: PatH <phannema@wizard.ucr.edu>  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 1/2 to 3/4 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, 0.17 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.    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 8 Servings

Calories: 70
Calories from Fat: 38 (54%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 2.3g
Cholesterol 5.7mg		2 %
Sodium 157.3mg		5 %
Potassium 72.5mg		2 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 7.3g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 70

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