Potato Salad Dressing
Try this Potato Salad Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
fatfree
celery
mayo
garlic
mustard
rice
potato
lunch
lunch
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- dressing
- 1 ts celery seed
- choice
- 2 tb reduced fat mayonnaise*
- 1 ts superfine sugar
- 1 ts gourmet mustard of your
- vinegar)
- 1/2 ts mild vinegar (i use rice
- 2 c fatfree ranch salad
- 2 ds garlic powder
- Carbohydrate 36.9409111155819 g
- Cholesterol 0 mg
- Fat 53.5685546387719 g
- Fiber 2.76079998397827 g
- Protein 5.0803308364258 g
- Saturated Fat 8.19843376009396 g
- Serving Size 1 1 Serving (206g)
- Sodium 2936.96814942529 mg
- Sugar 34.1801111316036 g
- Trans Fat 8.67386424828698 g
- Calories 622 calories
* I use reduced fat mayonnaise instead of fatfree because I think the fatfree is totally tasteless and why bother. I make this very rarely, so I justify the use of the mayonnaise to myself. This is better if you make the potato salad ahead of time and let it sit over night in the fridge so the tastes can marry well. I hope you enjoy it! DB From: DBONGIORNI@a1.pbs.org. Fatfree Digest [Volume 8 Issue 56] June 17, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
