Potato Salad
Makes 5 1-cup servings
This delicious, creamy potato salad contains no cholesterol and is surprisingly low in fat
4
medium
potatoes, chopped
2
celery stalks, thinly sliced, including leaves
3
green onions, chopped
1/4
cup
finely
chopped fresh parsley
3
tablespoons
seasoned rice vinegar
1/4
cup
Tofu Mayo or other dairy- and egg-free mayonnaise substitute
1 1/2
tablespoons
stone-ground mustard
1/4
- 1/2
teaspoon
salt
1/8
teaspoon
black pepper
Steam potatoes over boiling water until just barely tender, about 15 minutes, then transfer to a large bowl.
Add celery, green onions, parsley, and vinegar. Stir to mix.
Stir in Tofu Mayo or other dairy- and egg-free mayonnaise substitute, mustard, salt, and black pepper and toss gently. Chill before serving, if time allows.
Per 1-cup serving
- Calories: 155
- Fat: 0.8 g
- Saturated Fat: 0.1 g
- Calories from Fat: 4.7%
- Cholesterol: 0 mg
- Protein: 4.2 g
- Carbohydrates: 34.2 g
- Sugar: 5.8 g
- Fiber: 4.6 g
- Sodium: 444 mg
- Calcium: 61 mg
- Iron: 3.3 mg
- Vitamin C: 25.8 mg
- Beta Carotene: 263 mcg
- Vitamin E: 0.3 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
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