New Potato Salad
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- salt and pepper to taste
- 1 ts celery seed
- 1/4 c chopped white onion
- 2 1/2 lb small potatos; boiled,
- 1 jar (4-oz) diced pimentos;
- 1 tb prepared mustard (dijon!)
- 1 clove garlic; minced (my own
- 1/4 c vegetable oil (reduced from
- 3 tb white vinegar (i used rice
- 1/4 c bacos or other imitation
- Carbohydrate 0.964833333333333 g
- Cholesterol 0 mg
- Fat 0.589633333333333 g
- Fiber 0.275333337783813 g
- Protein 0.421633333333333 g
- Saturated Fat 0.0511 g
- Serving Size 1 1 Serving (191g)
- Sodium 29.572 mg
- Sugar 0.68949999554952 g
- Trans Fat 0.0800333333333334 g
- Calories 9 calories
From: AuburnQT@aol.com Date: Tue, 2 Jul 1996 19:19:22 -0400 Combine vinegar, oil, mustard, celery seed, onion, garlic, salt and pepper together in small bowl. Refrigerate for at least 2 hours. Combine dressing, chilled potato slices, pimentos and bacon bits to serve. Makes 6 - 8 servings. NOTE: I prefer this salad after it has blended in the fridge for a few hours - the imitation bacon bits lose their crunch and take on a texture very close to real bacon. However, this salad is much better served the same day it is made if you want it "saucy". If you let it stand overnight much of the dressing gets absorbed. Future variations planned include reducing the oil even further to 1/8 c. and/or substituting fat-free Italian salad dressing for the oil and vinegar. If anyone tries these, please let me know how it comes out. Digest eat-lf.v096.n087 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
