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Red-Hot Potato Salad


1/3 cup prepared nonfat italian dressing
2 teaspoons prepared yellow mustard; (up to 3)
1 1/2 teaspoon granulated sugar
1/4 teaspoon garlic salt; optional
1/8 teaspoon cayenne pepper; (up to 1/4)
1 1/3 pound potatoes; cooked
--cut into 3/4 inch dice
--cooled to room temperature
--about 4 medium potatoes
2 hard-boiled eggs; peeled and diced
2 tablespoons chopped onion
2 tablespoons chopped parsley
salt; to taste

In large bowl, whisk dressing, mustard, sugar, garlic salt and cayenne. Add potatoes, eggs, onion and parsley. Toss gently to blend thoroughly Season with salt. Serve at room temperature or chilled.

Per serving About 130 cal, 6 g pro, 34 g car, 3 g fat, 14% cal from fat, 108 mg chol, 832 mg sod, 3 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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