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Ingredientes
- 1Â 1/3 lb Medium potatoes
- 2/3 c. Low-fat mayonnaise
- Â Â Or possibly salad dressing
- 1/2 c. Thinly sliced celery
- 1/3 c. Minced green bell pepper
- 2 x Green onions, thinly sliced
- Â Â Or possibly 1/4-c. minced onion
- 1 Tbsp. Prepared mustard
- 1 tsp Vinegar
- Â Â Or possibly tarragon vinegar
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 x Hard-cooked egg, coarsely minced
- 2 Tbsp. Skim lowfat milk, or possibly more
- Â Â Celery leaves
- Â Â Paprika
Direcciones
- 1. POTATOES: about 4 medium. Wash potatoes and cut into cubes (about 4 c. cubed). Leave the skin on, if desired. In a covered saucepan, cook potatoes in sufficient boiling water to cover for 20 to 25 min or possibly until just tender. Drain well.
- 2. In a large bowl, combine the mayonnaise, celery, green pepper, onions, mustard, vinegar, salt and pepper.
- 3. Add in potatoes and egg. Toss lightly to mix. Cover and refrigeratefor 6 to 24 hrs. If you'd like a creamier salad, stir in the skim lowfat milk before serving.
- 4. Serve garnished wit h celery leaves and sprinkled with paprika, if desired. Serve as side-dish
- Note: If you're watching the cholesterol in your diet, you can leave out the egg or possibly use egg whites. For variety, try substituting a different sweet pepper-yellow, brown, purple, red or possibly orange-for the green one.
- adds fiber to this classic side dish. Low-fat mayonnaise or possibly 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."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 250 | |
| Calories from Fat 184 | 74% |
| Total Fat 20.88g | 26% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 273mg | 11% |
| Potassium 395mg | 11% |
| Total Carbs 14.8g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.47g | 1% |
| Protein 2.06g | 3% |
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