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Potato Salad

Categories:
low fat, salads/dressings

3 cups sliced cooked potatoes
1/4 small onion; chopped
1/2 cup diced celery
1/4 cup pickle relish
2 tablespoons chopped parsley
1 teaspoon dry mustard
1/2 tablespoon cider vinegar
1/2 teaspoon celery seed
1/2 cup fat-free mayonnaise
Salt; to taste
Freshly-ground black pepper; to taste

Combine all ingredients except mayonnaise. Toss lightly and chill. A few hours before serving, add mayonnaise and return salad to the refrigerator. Before serving, add salt and pepper to taste. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 148; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 275; Protein (grams) 3; Carbohydrate (grams) 34; Fiber (grams) 2.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 35 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 346mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 starches and 1 vegetable serving. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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