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.
>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.
