onprogram
08-24-2000, 03:07 AM
1 1/2 pounds baking potatoes, halved
1/2 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 hard-cooked large eggs, coarsely chopped
1/3 cup light mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1. Cook potato halves in boiling water 25 minutes or until potatoes are tender; drain and let cool completely.
2. Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and next 4 ingredients in a small bow; stir with a whisk. Pour dressing over potato salad; toss gently to coat. Cover and chill at least 8 hours.
Yield: 6 servings (serving size: 3/4 cup)
Points per serving: 4
...from WW's CREAM OF THE CROP, page 42.
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Gail
One day at a time since 6/5/00.
1/2 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 hard-cooked large eggs, coarsely chopped
1/3 cup light mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1. Cook potato halves in boiling water 25 minutes or until potatoes are tender; drain and let cool completely.
2. Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and next 4 ingredients in a small bow; stir with a whisk. Pour dressing over potato salad; toss gently to coat. Cover and chill at least 8 hours.
Yield: 6 servings (serving size: 3/4 cup)
Points per serving: 4
...from WW's CREAM OF THE CROP, page 42.
------------------
Gail
One day at a time since 6/5/00.