*  Exported from  MasterCook  *

                           Picnic Potato Salad

Recipe By     : Bon Appetit Magazine - July 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  Pounds        red-skinned potatoes
                        peel/cut into 3/4-in pcs
   3      Tablespoons   white wine vinegar
   2                    hard-boiled egg -- chopped
     1/2  Cup           chopped onion
     1/2  Cup           chopped celery
     1/3  Cup           chopped Italian parsley
     3/4  Cup           low calorie mayonnaise
     3/4  Cup           low calorie sour cream
   4      Teaspoons     Dijon mustard

    Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes.
  Drain.  Transfer potatoes to large bowl.  Drizzle vinegar over hot potatoes. 
 Cool to room temperature. Mix eggs, onion, celery and parsley into potatoes.
  Whisk mayonnaise, sour cream and mustard in medium bowl.   
 Mix into potato mixture.  Season with salt and pepper.
  (Can be made 1 day ahead.  Cover and refrigerate.)

                   - - - - - - - - - - - - - - - - - - 

NOTES : Macaroni salad is usually laden with fat, but this version is lean and delicious, and easy to make ahead        - - - - - - - - - - - - - - - - - - 
PRODIGY(R) interactive personal service      03/27  09:31 AM

Board:      FOOD BB
Topic:      FOOD SOFTWARE
Subject:    R-MC-POTATOES 5   75

To:     ECGJ65B    Jo Merrill            Date:    3/26/96 From:   ECGJ65B    Jo Merrill            Time:    6:03PM ET