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Thursday, August 8, 2013


Parsley Potato Salad

2 c.  diced cooked potatoes
½  T.  chopped pimiento
½  c.  diced celery
1 T. chopped onion
2 T. chopped fresh parsley
½  T. cider vinegar
1 tsp. dry mustard
½  tsp. celery seeds
Freshly ground black pepper to taste
¼  c.  reduced-calorie mayonnaise
Pimiento strips for garnish

In a large bowl, combine all ingredients except mayonnaise.  Toss lightly, cover and refrigerate for several hours.  A few hours before serving, add mayonnaise and stir to mix well.  Garnish with pimiento strips.  Cover and return to refrigerator until serving time.

Nutrition Information:  1/6  recipe
Calories 79, Total fat 3 g, Saturated fat 0 g, Cholesterol 3 mg, Sodium 71 g, Carbohydrate 12 g, Protein 1 g

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