Recipe - Creamy Old-Fashioned Potato Salad

One half cup Frozen egg substitute;
thawed
1 pound New potatoes; whole, tiny
One half cup Green onions; cut or sliced up
1 Celery stalk; cut or sliced up
One half cup Nonfat sour cream
One fourth cup Lowfat mayonnaise or salad
dressing
2 tablespoon Pickle relish; sweet or dill
1 tablespoon Parsley; snipped
2 teaspoon Mustard
One fourth teaspoon Ground pepper
1 ds Salt
1 Garlic clove; minced,
optional

Spray a small nonstick skillet with nonstick cooking spray; warm the
skillet over medium heat. Pour the egg product into the skillet; lift and
tilt the pan to form a thin egg sheet. Cook, without stirring, for about 2
minutes, or until just set. Remove from the heat; remove the egg from the
skillet and cool completely. Cut the egg sheet into 1/4inch squares; set
aside. Meanwhile, in a covered saucepan, cook the potatoes in boiling water
for 15 to 20 minutes, or until just tender; drain. In a large bowl, combine
the chopped egg, potatoes, green onioins and celery. In another bowl, stir
together the sour cream, mayonnaise, relish, parsley, mustard, pepper, salt
and garlic. Toss with the potato mixture. Cover and chill for 6 to 24
hours. Penny Halsey (ATBN65B).

Recipe by: Midwest Living, April 1995

Posted to Digest eatlf.v097.n228 by Martha Sheppard
marthahs@worldnet.att.net on Sep 10, 1997