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.
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 recipeCalories 86, Total fat trace g, Cholesterol 0 mg, Sodium 206 mg, Carbohydrate 20 g, Fiber 1.5 g, Sugar 2 g, Protein 2g