Parsley Potato Salad

Serves 6 Calories 93, Protein 2g, Carbohydrates 19g, Fiber 2g, Sugars 3g, Cholesterol 0mg, Total fat .05g, Saturated 0.0g, Polyunsaturated 0.0g, Monounsaturated 0.0g, Sodium 194mg. Dietary exchange: 1½ starch Great flavor, crunch, color--this salad has them all!
Ingredients
2 cups diced cooked red potatoes (about 3 medium) 1 medium rib of celery 2 tablespoons snipped fresh parsley 1 tablespoon chopped onion 1 tablespoon chopped red bell pepper ½ tablespoon cider vinegar 1 teaspoon dry mustard ½ teaspoon celery seeds ¼ teaspoon salt 1/8 teaspoon pepper ¼ cup fat-free or light mayonnaise dressing Pimento or red bell pepper strips (optional)
Instructions
In a large bowl, lightly toss together the potatoes, celery, parsley, onion, bell pepper, vinegar, mustard, celery seeds, salt, and pepper. Stir in mayonnaise. Cover and refrigerate for several hours. To serve, garnish with the pimento or red pepper strips.
Variations
Mustard Potato Salad Calories 92, Protein 3g, Carbohydrates 19g Reduce the salt to 1/8 teaspoon, reduce the mayonnaise to 2 tablespoons, and add 2 tablespoons prepared mustard. This recipe is reprinted with permission from The New American Heart Association Cookbook Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

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