Breakfast
Light Deli Potato Salad (onion-free)
Makes 12 (3/4-cup) servings
8 cups coarsely diced red potatoes (about 3 pounds)
1/2 cup light mayonnaise
2 tablespoons apple juice
1 tablespoon rice vinegar
1/2 teaspoon salt
2 teaspoons sugar
1/3 cup finely chopped celery
black pepper to taste (if tolerated)
3.3 g fat (.7 g saturated fat, .5 g monounsaturated fat,
1.5 g polyunsaturated fat), 3 mg cholesterol, 3 g fiber,
151 mg sodium. Calories from fat: 18 percent.
Omega-3 fatty acids = .2 g, Omega-6 fatty acids = 1.3 g
8 cups coarsely diced red potatoes (about 3 pounds)
1/2 cup light mayonnaise
2 tablespoons apple juice
1 tablespoon rice vinegar
1/2 teaspoon salt
2 teaspoons sugar
1/3 cup finely chopped celery
black pepper to taste (if tolerated)
- Bring a large saucepan of water to a boil. Add the coarsely diced potatoes and boil until just tender (about 20 minutes). Drain potatoes well and let cool.
- In medium bowl, combine light mayo, apple juice, vinegar, salt and sugar with whisk until smooth. Stir in celery.
- Add cooled potato pieces into large serving bowl. Spoon dressing over the top and toss to blend well. Add black pepper to taste if desired. Keep covered in the refrigerator until ready to serve.
3.3 g fat (.7 g saturated fat, .5 g monounsaturated fat,
1.5 g polyunsaturated fat), 3 mg cholesterol, 3 g fiber,
151 mg sodium. Calories from fat: 18 percent.
Omega-3 fatty acids = .2 g, Omega-6 fatty acids = 1.3 g
