LF Old-fashioned Potato Salad (Rev.)

LF Old-fashioned Potato Salad (Rev.)

Recipe By : Dr. Dean Ornish, Preventative Medicine Research Institute

8 Preparation Time :

Categories : Salads

Amount Measure Ingredient -- Preparation Method -- -- --

8 cups unpeeled red-skinned potatos -- (3 pounds)

1 cup diced red onion

1 cup diced celery

1/4 cup cider vinegar

3 tablespoons sweet pickle relish or dill pickle relish

3 hard-cooked egg whites -- chopped

3/4 cup nonfat mayonnaise

1 tablespoon minced parsley

1 1/2 teaspoons salt

1/4 teaspoon pepper

In a covered steamer, steam the potatoes over boiling water, until tender

30 to 40 minutes. When cool enough to handle, peel, then cut 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.

1 cup. 84 calories,

0.17 grams fat,

0 cholesterol,

523 mg

sodium. >From "Everyday Cooking with Dr. Dean Ornish: 150 Easy Low-Fat, High-Flavor Recipes," (Harper Collins,

23, 1996). Position: Low fat should mean 10

percent of our daily calories from fat. - - - - - - - - - - - - - - - - - -