Recipe - Healthy Potato Salad

2 md Potatoes; peeled and cut
into 1/2inch cubes
1 Hardcooked egg; cut or sliced up
One fourth cup Chopped celery
One fourth cup Chopped bell pepper
One fourth cup Chopped onion
2 tablespoon Chopped pimento
1 tablespoon Mustard
4 tablespoon Lite mayonnaise

Cook the potatoes in boiling water for 8 to 10 minutes until tender but
still firm (be careful not to overcook!). Drain and cool. Mix all
ingredients together and chill before serving.

Exchanges: Fat Exchange 1 Starch Exchange 1 Calories 133 Calories
from Fat 55 Total Fat 6g Saturated Fat 1g Cholesterol 59mg
Sodium 183mg Carbohydrate 15g Dietary Fiber 2g Sugars 3g
Protein 3g

Notes: Recipe for Monday, 4/13/98

Do you have a basket of decorated Easter eggs sitting on your kitchen
counter? Why not put these hardboiled beauties to good use in one of this
week's healthy recipes. Today's recipe is from the cookbook SouthernStyle
Diabetic Cooking.

N: Serving size: One half cup. For a nice change of pace, try making potato
salad with other root vegetables, such as turnips or rutabagas.

You can order a copy of this and many other cookbooks from our online
bookstore or call 1800ADAORDER (18002326733).

Copyright © 1998 American Diabetes Association

MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on
4/13/98

Notes: Serving size: One half cup. For a nice change of pace, try making potato
salad with other root vegetables, such as turnips or rutabagas.

Recipe by: http://www.diabetes.org/recipes

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Apr 13,
1998