Zesty Low-Fat Potato Salad
10 oz, round, red potatoes
1/4 C. chopped celery
2 Tbsp. Chopped fresh parsley
1 (2 oz.) jar diced pimento
1/*4 C. nonfat mayonnaise
3 Tbsp. Nonfat sour cream
1-1/2 Tbsp. Canned low sodium chicken broth
1/4 tsp. Rubbed sage
1/4 tsp. Pepper
1/4 tsp. Dried thyme
Wash potatoes. Cook in boiling water to cover for 15 minutes or until tender. Drain and cool. Peel potatoes and cut in 1/2 inch cubes. Combine potato, celery, parsley, and pimento. Combine mayonnaise and ingredients in a small bowl. Add mayonnaise mix to potatoes, cover and chill. Makes 4 (1/2 cup) servings.
Substitute canned potatoes in this recipe if you're pushed for time.
Per Serving: 76 calories, 1 g. fat, 2 g. protein, 454 mg sodium, 3 mg cholesterol
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