Lf old-fashioned potato salad (rev.)

 
                    LF Old-fashioned Potato Salad (Rev.)
 
 Recipe By     : Dr. Dean Ornish, Preventative Medicine Research Institute
 Serving Size  : 8    Preparation Time :0:45
 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
 when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut
 into 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.
 Serving size:  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.
 
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