Title: Slim And Trim Creamy Potato Salad
Categories: Eat-lf, Lowfat, Mc-recipe, Salads
Yield: 6 servings

1 1/3 lb Medium potatoes
2/3 c Low-fat mayonnaise
OR salad dressing
1/2 c Thinly sliced celery
1/3 c Chopped green bell pepper
2 Green onions; thinly sliced
OR 1/4-cup chopped onion
1 tb Prepared mustard
1 ts Vinegar
OR tarragon vinegar
1/4 ts Salt
1/4 ts Pepper
1 Hard-cooked egg; coarsely
-chopped

----------------------------------OPTIONS----------------------------------
2 tb Skim milk; or more
Celery leaves
Paprika

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: 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 on Jun 14, 1998, converted by
MM_Buster v2.0l.