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Low Fat Red Potato Salad


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4 servings

2 lb red potatoes, boiled in their jackets,
then cut in cubes
1 red onion, sliced
1 or 2 stalks celery, sliced crosswise
1 dill pickle, sliced
1/2 cup Best Foods (Hellman's) low fat mayo
1 tablespoon mustard
enough dill pickle juice to stretch the mayo (or you can use lemon juice or red wine vinegar.)
chopped fresh Italian parsley
If you like sugar, add it to your taste.

Mix all the ingredients together and let sit for 1/2 hour before serving to allow the flavors to blend.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.