|
|
|
Health Information
|
Saturday, November 22, 2008
|
|
Find
more information about this topic from either the Web or the world's best
medical journals by using the search boxes at the top of this page.
|
| |
|
Creamy Potato Salad
- 1/3 cup plain
low-fat yogurt
- 1/3 cup mayonnaise
- 1/4 tsp. finely
minced or
- scraped onion
- 1 sprig of parsley,
finely chopped
- 1/4 cup chopped
celery or green pepper (optional)
- 2 potatoes, boiled
and diced
- 2 hard-boiled
eggs, diced
- salt to taste
Blend yogurt, mayonnaise, onion, parsley, celery, and pepper.
Stir in remaining ingredients. Cover and refrigerate for several
hours. Serves 4.
Ricotta Potato Salad: Add 1/3 cup ricotta cheese to mayonnaise.
* Use yogurt made only from pasteurized milk.
** Omit onion, celery, green pepper.
|
|
|
.gif)
