luckytrim
Chef Extraordinaire
Pink Potato Salad
Boil 2 lbs. small, thin-skinned potatoes, pour into colander. Peel and cut up into large
bowl at once, holding each potato on a large fork. It helps if you put a fabric bandaid on
the thumb that will come into contact with the hot potatoes.
Add;
a bottle of Wishbone Fat-Free Catalina salad dressing;
1 T. celery seed;
1 cucumber, peeled and chopped;
2 chopped green (and/or yellow, orange) pepper;
2 c. chopped celery
6 hardboiled eggs but only 2 or 3 yolks;
1/2 to 3/4 c. sweet pickle relish.
Cover and refrigerate overnight.
The next day add about 1 to 1-1/2 c. fat-free mayonnaise. Best if let stand in the fridge 3 days.
Boil 2 lbs. small, thin-skinned potatoes, pour into colander. Peel and cut up into large
bowl at once, holding each potato on a large fork. It helps if you put a fabric bandaid on
the thumb that will come into contact with the hot potatoes.
Add;
a bottle of Wishbone Fat-Free Catalina salad dressing;
1 T. celery seed;
1 cucumber, peeled and chopped;
2 chopped green (and/or yellow, orange) pepper;
2 c. chopped celery
6 hardboiled eggs but only 2 or 3 yolks;
1/2 to 3/4 c. sweet pickle relish.
Cover and refrigerate overnight.
The next day add about 1 to 1-1/2 c. fat-free mayonnaise. Best if let stand in the fridge 3 days.