4 medium potatoes ( 1 1/4 pounds total)
1 cup sliced celery
1/4 cup finely chopped onion
2 TBLS dill or sweet pickle relish
1/2 cup light mayonnaise dressing or salad dressing
1/2 cup light dairy sour cream
2 TBLS skim milk
2 tsp prepared mustard
1/2 tsp salt
1/4 to 1/2 tsp celery seed
1 hard cooked egg, chopped
lettuce leaves (optional)
Scrub potatoes. In large covered saucepan cook potatoes
in boiling water for 20 to 25 minutes or just until tender.
Drain well; cool slightly.
Peel and cube potatoes. Transfer to a large bowl. Stir
in celery,
onion and pickle relish.
In a small mixing bowl stir together the mayonnaise dressing,
sour
cream, milk, mustard, salt and celery seed. Pour over
potatoes.
Toss lightly to coat potatoes. Carefully fold in chopped
egg.
Cover and refrigerate for at least 4 -24 hours. If desired
serve in
lettuce-lined bowl.
Makes 8 servings.
Nutrition Facts per serving: 155 calories,7 g total
fat (2 g saturated) 29 mg
cholesterol, 357 mg sodium, 20 g carbohydrate, 1 g fiber,
4 g protein
Exchanges: 1 1/2 Starch, 1 Fat
