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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