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Dilled Potato Salad

Thursday, January 01, 2004
American/Appetizers-Side Dish
12 servings, 1/2 C. each
4 medium potatoes (about 2#), diced
1 whole hard cooked egg, chopped
3 hard cooked egg whites, chopped
1/2 C. sliced green onion
3/4 C. low-fat mayonnaise (1 gm fat/Tbsp.)
1/3 C. skim milk
3 Tbsp. chopped fresh dill weed (or 2 to 3 tsp. dry)
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. white wine vinegar
1/2 tsp. prepared mustard
Place potatoes in a large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork tender. Drain; rinse with cold water until cool. In a large bowl, combine potatoes, eggs and green onions. In a small mixing bowl, combine mayonnaise, milk, dill weed, salt, pepper, vinegar and mustard. Mix well with a wire whisk. Add mayonnaise mixture to potatoes. Mix gently. Refrigerate 1 hour to blend flavors
Nutrition Facts:
99 calories, 18 gm carbohydrate, 3 gm protein, 1.6 gm fat
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