Reduced-Fat Potato Salad
- Yield: 4 servings
Instructions
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Steam the potatoes until just barely tender when pierced with a knife, about 10 minutes. Do not overcook. Transfer to a large bowl and add the onion, celery, bell pepper, parsley, and dill weed. - In a separate bowl, combine the mayonnaise, vinegar, mustard, salt, and pepper. Mix well. Add to the potato mixture and toss gently until evenly distributed. Chill thoroughly before serving.
- Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.
Recipe from the Cancer Survivor’s Guide by Neal Barnard, M.D.; recipe by Jennifer K. Reilly, R.D.
Nutritional Info *per serving
- Calories 135
- Fat 3.8g
- Saturated Fat 0.5g
- Cholesterol 0mg
- Sodium 289mg
- Carbohydrate 24g
- Fiber 3g
- Sugars 5g
- Protein 3g