Creamy Potato Salad
Serves 8 @ 130 calories
4 med potato (1 1/4 pounds)
1 cup sliced celery
1/4 cup finely chopped onion
2 T dill or sweet pickle relish
1/2 cup reduced-calorie Mayonnaise
1/2 cup plain low-fat yogurt
2 T skim milk
2 t prepared mustard
1/2 t salt
1/4 - 1/2 t celery seed
1 hard-cooked egg, chopped
Cook potatoes for 25 to 30 minutes. Drain and cool.
Peel and cube potatoes. Transfer to large bowl.
Stir in celery, onion, and pickle relish.
In a small mixing bowl combine mayonnaise, yogurt, milk, mustard, salt
and celery seed. Pour over potatoes. Toss lightly to coat potatoes.
Carefully fold in chopped egg. Cover and chill for 4-24
hours. Serve in a
lettuce-lined bowl, if desired.
Makes 8 servings @ 130 cal, 3 g,protein,17 g carbohydrate,6
g fat,
41 mg cholesterol, 300 mg sodium, 322 mg, potassium
Source: Posted by Margie on the HE OneList
Original source: Better Homes and Gardens New Dieter's Cookbook