Potato Salad

Posted 7/12/2010 @ 1:15:49 pm by todaysbaker.com

Potato Salad -- Surely you'll want to try this healthier version of a picnic favorite.

Ingredients:
4 cups unpeeled tiny red potatoes
1 14½-ounce can fat-free, reduced-sodium chicken broth
1/2 cup reduced-fat mayonnaise
2 Tbsp cider vinegar
1 Tbsp coarse-grained, Dijon-style mustard
1 Tbsp sweet pickle relish
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp celery seed
3/4 cup diced celery
1/2 cup diced green onion
2 hard-cooked egg whites, chopped
1 Tbsp fresh, minced parsley

Directions:
1. In medium saucepan, combine potatoes and broth. Bring to a boil over medium heat. Cover and cook for about 20 minutes or until the potatoes are tender. Drain the potatoes.
2. In a large bowl, toss the hot potatoes with vinegar. Cool.
3. In a second large bowl, mix together mayonnaise, vinegar, mustard, relish salt, pepper, and celery seed.
4. Add potatoes and celery, onion, egg whites and parsley. Combine well. Chill before serving.

(Makes 8 servings.)

Nutrients per serving: Calories 92, Protein 3g, Carbohydrates 15g, Dietary Fiber 2g, Fat 13g (Saturated Fat <1g), Cholesterol 3mg, Sodium 212mg.

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