>From the MyRecipes.com website...


All-American Potato Salad

Dressing the hot potatoes with a splash of vinegar ensures the salad has flavor 
throughout. Sweet red bell peppers and sugar snap peas lend color and improve 
the nutritional profile. This dish can be made eight hours ahead and chilled.
3  pounds red potatoes (or baking potatoes), cut into 3/4-inch pieces 
8  teaspoons white wine vinegar, divided 
3  hard-cooked large eggs 
1/4  cup reduced-fat mayonnaise 
1/4  cup reduced-fat sour cream 
1/4  cup buttermilk 
3  tablespoons prepared mustard 
1  teaspoon freshly ground black pepper 
1/2  teaspoon kosher salt 
2/3  cup chopped red onion 
2/3  cup chopped red bell pepper 
2/3  cup chopped sweet pickles 
1/2  cup thinly sliced green onions (about 2 bunches) 
6  ounces sugar snap peas, trimmed, blanched, and cut into 3/4-inch pieces 
(about 2 cups) 

PreparationPlace the potatoes in a large saucepan; cover with water. Bring to a 
boil. Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes 
in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently. Cool 
Chop egg whites (reserve yolks for another use); set aside. 
Combine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients 
(through salt) in a small bowl; stir with a whisk. Add vinegar mixture, egg 
whites, red onion, and remaining ingredients to potato mixture, stirring gently 
to coat. 
10 servings (serving size: 1 cup)
Nutritional Information
CALORIES 169(11% from fat); FAT 2.1g (sat 0.8g,mono 0.6g,poly 0.6g); PROTEIN 
5.2g; CHOLESTEROL 3mg; CALCIUM 43mg; SODIUM 334mg; FIBER 3.4g; IRON 1.5mg; 

Jennifer Martinkus , Cooking Light, JULY 2006 
~~~***Rhonda G in Missouri***~ ~~


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