Recipe - Low-Fat Old-Fashioned Potato Salad

8 cup Unpeeled redskinned potatos
(3 pounds)
1 cup Diced red onion
1 cup Diced celery
One fourth cup Cider vinegar
3 tablespoon Sweet pickle relish or dill
pickle relish
3 Hardcooked egg whites;
chopped
Three fourths cup Nonfat mayonnaise
1 tablespoon Minced parsley
1 One half teaspoon Salt
One fourth teaspoon Pepper

Date: Fri, 22 Mar 1996 10:52:14 0800 (PST)

From: PatH phannema@wizard.ucr.edu
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 One half to Three fourths 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 LowFat, HighFlavor
Recipes," (Harper Collins, $23, 1996). Position: Low fat should mean 10
percent of our daily calories from fat.

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