* Exported from MasterCook * My Mother’s Potato Salad, a Little Remodeled Recipe By :Richard Simmons Serving Size : 4 Preparation Time :0:15 Categories : Farewell To Fat Cookbook Richard Simmons Friends Web Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salad 4 cups red potatoes -- peeled and cubed 14 1/2 ounces chicken broth -- fat free, sodium reduced 2 tablespoons cider vinegar 3/4 cup celery -- finely diced 1/2 cup green onions, whole -- finely diced 2 egg, hard-boiled -- whites only, coarsely chopped 1 tablespoon minced fresh parsley Dressing 1/2 cup mayonnaise, imitation, no cholesterol -- fat free 1 tablespoon Dijon-style mustard -- coarse grain 1 tablespoon sweet pickle relish 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon celery seed Salad: In medium saucepan combine potatoes and chicken broth. Bring to boil over medium heat. Cover and cook about 10 minutes or until tender. Drain and save cooking liquid to use for soup. In large bowl toss hot potatoes with vinegar. Dressing: In second large bowl mix together dressing ingredients. Add cooled potatoes, together with remaining salad ingredients. Toss to combine. Chill before serving. Source: "Farewell to Fat Cookbook - page 77" T(cooking): "0:10" - - - - - - - - - - - - - - - - - - - Per Serving: 326 Calories; 17g Fat (46.0% calories from fat); 9g Protein; 36g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 699mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates. FoodMover Windows to close per serving (apx): Starch 1 1/2 vegetable 1/2 Protein 1/2 fat 3 extras 1/2 NOTES : Nutritional info is for regular broth, not fat free sodium reduced. Nutritional info is for whole egg, not just the whites. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0