Yield:
8 ServingsIngredients:
| 8 | c | Unpeeled red-skinned potatos (3 pounds) |
| 1 | c | Diced red onions onion |
| 1 | c | Diced celery, celery |
| 1/4 | c | Cider vinegar |
| 3 | tb | Sweet pickle relish or dill pickle relish |
| 3 | Hard-cooked egg white; chopped | |
| 3/4 | c | Nonfat mayonnaise |
| 1 | tb | Minced parsley |
| 1 1/2 | ts | salt |
| 1/4 | ts | pepper |
Preparation for Low Fat and Healthy Potato salad (sweet pickle) Recipe:
In a covered steamer, steam the potatoes over boiling water, until tenderwhen pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut
into 1/2 to 3/4 inch cubes.
In a large bowl, stir together potatoes, celery, onion, vinegar, salt and
pepper. Add relish, egg whites and mayonnaise and stir gently to combine.
Taste and adjust with salt and/or pepper. Transfer to serving bowl and
sprinkle with parsley.
Tip: Make this sald a day ahead and refrigerate it. Taste before serving,
and adjust the salt, pepper, and/or vinegar.
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