Reduced-Fat Potato Salad

potato_salad
The Cancer Project
https://i2.wp.com/spryliving.com/wp-content/uploads/2011/07/potato_salad.jpg?resize=150%2C150&ssl=1
  • Yield: 4 servings

Instructions

  1. @font-face {
    font-family: “Verdana”;
    }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; line-height: normal; font-size: 12pt; font-family: “Times New Roman”; color: windowtext; }p { margin-right: 0in; margin-left: 0in; line-height: 15pt; font-size: 8.5pt; font-family: “Times New Roman”; color: rgb(51, 51, 51); }div.Section1 { page: Section1; }
    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.

  2. 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.
  3. 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