From the kitchen of: Julia

Parsley Potato Salad

Quantity/Servings:

Serves: 6

Ingredients:

2 Cups diced cooked potatoes 1/2 Tablespoon chopped pimiento 1/2 cup diced celery 1 Tablespoon diced onion 2 Tablespoons chopped fresh parsley 1/2 Tablespoon cider vinegar 1 teaspoon dry mustard 1/2 teaspoon celery seeds ground pepper to taste 1/4 cup ligh, reduced calorie mayonnaise

Preparation:

In large bowl, combine all ingredients except mayo and pimiento.  Toss lightly, cover and refrigerate for several hours.  A few hours before serving, add mayo and pimiento, stir to mix well.  Cover and return salad to refrigerator.  Serve cold

Serves: 6 Calories: 79 Fat: 3 grams

Nutritional Information: