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 youd 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 youre 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: http://midwestliving.com/salads/ "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
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 77 (47%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 8.7mg||3 %|
|Sodium 239.5mg||8 %|
|Potassium 479.9mg||13 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 18g|
|Protein 2.6g||4 %|
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Calories per serving: 165
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