Serving Size: 1 cup
Yield: 4 servings
| Ingredients:
3 medium baking potatoes
1 cup chopped celery
1/2 cup minced onion
1 cup frozen peas
1 Tablespoon prepared mustard
1/2 cup mayonnaise, lowfat
1/2 cup yogurt, nonfat plain
fresh cracked black pepper to taste
Garnish: lettuce and tomato |
 |
| Instructions
1. Wash potatoes, leave skin on and cut in bite-size chunks.
2. Place in pan and cover with water. Bring to a boil, lower to simmer and cook uncovered until potatoes are tender, about 20 mintes.
3. Drain in colander and sprinkle lightly with cold water.
4. In the mean time, put the rest of the ingredients in a large mixing bowl. Drain potatoes well and add to the bowl.
5. Mix well and refrigerate until ready to use.
6. Garnish with fresh lettuce and sliced tomatoes. |
Cost:Per Recipe: $ 2.69 Per Serving: $ 0.67 |
| Source: USDA Recipe Finder Database
Adapted from:
Cooking Demo II
Food and Health Communications, Inc. |
Popularity: 1% [?]
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Tags:
baking,
calorie,
celery,
fat,
frozen,
lettuce,
mayonnaise,
mustard,
pea,
pepper,
potato,
potato salad,
potatoes,
salad,
tomato,
water,
yogurt
