Mom's Low Point Low CARB Potato Salad
Jul 27, 2007 3:23:35 GMT -8
Post by connie on Jul 27, 2007 3:23:35 GMT -8
Mom's Low Point Low CARB Potato Salad WW 3 pt
« Thread Started on Jul 24, 2007, 8:07pm »
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MOM's POTATO SALAD
Bookmark or print Mom's Potato Salad
Hands-on time: 30 minutes
Time to table: 45 minutes
Makes 6 cups
Salted water to cover
2 pounds new potatoes, skins on, in small cubes
3 eggs, hard-boiled (see instructions below) and diced small
DRESSING
3/4 cup low-fat Hellman's mayonnaise
3/4 cup 1% cottage cheese (in St Louis, preferably Pevely or the Dierberg's store-brand cottage cheese which I'm quite sure is made by Pevely)
1 generous tablespoon good mustard
2 generous tablespoons sweet pickle relish
1/2 a large sweet onion, chopped very fine
3 stalks celery, chopped very fine
Fresh dill or other fresh herbs, optional
Salt & pepper to taste
Start the water to boil. Add the potatoes as they're prepped and cook, covered, until they're done. Hard-boil the eggs.
Stir together the dressing ingredients. Stir in the hot potatoes and eggs. Taste and adjust seasonings.
PERFECT HARD-BOILED EGGS
[This technique works even with very fresh eggs which are notorious for being hard to peel when hard-boiled.]
Place eggs in a single layer in a saucepan. Cover with water plus an inch.
Bring the water to boil on HIGH. (Here, I set the timer for 5 minutes and carry on with whatever I'm doing so long as it's within hearing of the timer. The water won't be boiling when the timer goes off but is close to boiling so I hang close and pay close attention.)
Prepare the ice bath. This is 2 - 3 cups of ice cubes in a large bowl, filled with cold water but leaving room for the eggs.
Just as the water begins to boil, let it boil hard for 1 minute -- set the timer!
Turn off the heat (remove from the element if it's an electric stove) but do not drain. Cover the saucepan and let sit for 10 minutes -- set the timer!
Drain the eggs and gently lower them into the ice bath. Let set 5 minutes -- set the timer!
Peel.
NUTRITION ESTIMATE
Per Serving: 144 Cal (39% from Fat, 15% from Protein, 47% from Carb); 5 g Protein; 6 g Tot Fat; 1 g Sat Fat; 17 g Carb; 2 g Fiber; NetCarb15; 32 mg Calcium; 1 mg Iron; 254 mg Sodium; 62 mg Cholesterol; Weight Watchers 3 points
« Thread Started on Jul 24, 2007, 8:07pm »
--------------------------------------------------------------------------------
MOM's POTATO SALAD
Bookmark or print Mom's Potato Salad
Hands-on time: 30 minutes
Time to table: 45 minutes
Makes 6 cups
Salted water to cover
2 pounds new potatoes, skins on, in small cubes
3 eggs, hard-boiled (see instructions below) and diced small
DRESSING
3/4 cup low-fat Hellman's mayonnaise
3/4 cup 1% cottage cheese (in St Louis, preferably Pevely or the Dierberg's store-brand cottage cheese which I'm quite sure is made by Pevely)
1 generous tablespoon good mustard
2 generous tablespoons sweet pickle relish
1/2 a large sweet onion, chopped very fine
3 stalks celery, chopped very fine
Fresh dill or other fresh herbs, optional
Salt & pepper to taste
Start the water to boil. Add the potatoes as they're prepped and cook, covered, until they're done. Hard-boil the eggs.
Stir together the dressing ingredients. Stir in the hot potatoes and eggs. Taste and adjust seasonings.
PERFECT HARD-BOILED EGGS
[This technique works even with very fresh eggs which are notorious for being hard to peel when hard-boiled.]
Place eggs in a single layer in a saucepan. Cover with water plus an inch.
Bring the water to boil on HIGH. (Here, I set the timer for 5 minutes and carry on with whatever I'm doing so long as it's within hearing of the timer. The water won't be boiling when the timer goes off but is close to boiling so I hang close and pay close attention.)
Prepare the ice bath. This is 2 - 3 cups of ice cubes in a large bowl, filled with cold water but leaving room for the eggs.
Just as the water begins to boil, let it boil hard for 1 minute -- set the timer!
Turn off the heat (remove from the element if it's an electric stove) but do not drain. Cover the saucepan and let sit for 10 minutes -- set the timer!
Drain the eggs and gently lower them into the ice bath. Let set 5 minutes -- set the timer!
Peel.
NUTRITION ESTIMATE
Per Serving: 144 Cal (39% from Fat, 15% from Protein, 47% from Carb); 5 g Protein; 6 g Tot Fat; 1 g Sat Fat; 17 g Carb; 2 g Fiber; NetCarb15; 32 mg Calcium; 1 mg Iron; 254 mg Sodium; 62 mg Cholesterol; Weight Watchers 3 points