Summer salads made
with mayonnaise can be enjoyed if they are trimmed down. If you have been using low-fat mayonnaise, go
that extra step and use the fat-free variety.
Potato
Salad
3 c.
water
¼ c.
finely chopped green onions
¼ c.
finely chopped red bell pepper
½ c.
chopped celery
1/3 c.
fat-free mayonnaise
2 T.
plain nonfat yogurt
1 tsp.
prepared mustard
1 tsp.
horseradish
1/8 tsp.
white pepper
Dash of
paprika
1/4 c.
shredded carrots
In a large saucepan,
combine the whole unpeeled potatoes and water.
Bring to a boil.
Reduce heat and
simmer until tender, about 35 minutes.
Drain the potatoes. Cut into
cubes and set aside.
In a large bowl
combine the green onion, red bell pepper, celery and cubed potatoes. Chill for at least 2 hours.
In a small bowl, mix
together the mayonnaise, yogurt, mustard, horseradish and white pepper. Pour the mixture over the chilled vegetables
and toss gently to evenly coat. Sprinkle
with paprika on top and garnish with shredded carrots.
Nutrition
Information: per 1/6 recipe
Calories 86, Total
fat trace g, Cholesterol 0 mg, Sodium 206 mg, Carbohydrate 20 g, Fiber 1.5 g,
Sugar 2 g, Protein 2g
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