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littlescalepincher

Potato Salad

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Potato Salad

 

2-Pounds medium red potatoes

2 -tablespoons white vinegar

1/2 teaspoon seasoned .salt

1/2 cup finely chopped celery

1 hard-cooked large egg, chopped

1- hard-cooked large egg white, chopped

1- Tablespoon grated fresh onion

1-tablespoon dill pickle relish

2- Tablespoons .chopped fresh parsley

1/3-cup light mayonnaise

1/4 cup fat-free sour cream

3- Tablespoons low-fat buttermilk

1- Tablespoon yellow mustard

 

1) Place potatoes in a saucepan, and cover with water; bring to

A boil. Cover, reduce heat, and simmer 20 minutes or until

Tender; drain. Let cool 15 minutes. Peel potatoes and cut

Into cubes.

 

2) Combine cubed potatoes, vinegar, seasoned salt, and pepper

In a large bowl; toss well. Add celery and next and next

Ingredients and toss gently.

1 CUP

4 points per serving


Starting weight:<br /><br />Week 1# 11/6 /03 weighted 235.8 <br />Week 5# 12/2/03 231 <br />Week 6# 12/11/03 231<br />Week 7# 12/18/03 231<br />Week 8# 12/25/03 no meeting!<br />Week 9# 1/1/04 no meeting!<br />Week 10# <br /><br /><br /> A Fridge Picker Wears Big Sneakers !

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