*  Exported from  MasterCook  *

                   LF Old-fashioned Potato Salad (Rev.)

Recipe By     : Dr. Dean Ornish, Preventative Medicine Research Institute
Serving Size  : 8    Preparation Time :0:45
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          unpeeled red-skinned potatos -- (3 pounds)
   1      cup           diced red onion
   1      cup           diced celery
     1/4  cup           cider vinegar
   3      tablespoons   sweet pickle relish or dill pickle relish
   3                    hard-cooked egg whites -- chopped
     3/4  cup           nonfat mayonnaise
   1      tablespoon    minced parsley
   1 1/2  teaspoons     salt
     1/4  teaspoon      pepper

In a covered steamer, steam the potatoes over boiling water, until tender
when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut
into 1/2 to 3/4 inch cubes.

In a large bowl, stir together potatoes, celery, onion, vinegar, salt and
pepper.  Add relish, egg whites and mayonnaise and stir gently to combine.
Taste and adjust with salt and/or pepper.  Transfer to serving bowl and
sprinkle with parsley.

Tip: Make this salad a day ahead and refrigerate it. Taste before serving,
and adjust the salt, pepper, and/or vinegar.

Serving size:  1 cup.  84 calories, 0.17 grams fat, 0 cholesterol,
523 mg sodium.

>From "Everyday Cooking with Dr. Dean Ornish: 150 Easy Low-Fat, High-Flavor
Recipes," (Harper Collins, $23, 1996). Position: Low fat should mean 10
percent of our daily calories from fat.

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