Zippy Potato Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
medium |
potatoes -- cubed |
|
3 |
tablespoons |
white wine vinegar |
|
1 |
medium |
onion -- chopped |
|
1 |
love |
garlic -- minced |
|
4 |
whole |
sweet pickles -- chopped |
|
4 |
whole |
eggs -- hard-boiled -- chopped |
|
2 |
stalks |
celery -- chopped |
|
1 |
cup |
low fat mayonnaise |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
paprika |
|
1/2 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
Dijon mustard |
| In pan with boiling water, place potatoes; cover and cook until tender when pierced, about 20 to 25 minutes. Drain, cool slightly, peel and cut into cubes. |
| Add celery, garlic, pickles, eggs and onion. |
| In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika. |
| Add dressing to potato mixture and mix thoroughly. |
| Cover and chill 4 to 6 hours or until next day.
Makes 8 servings. |
| Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates. |