Potato Salad Supreme Ingredients: Nutrition Facts 6 medium boiling potatoes 3 medium celery sticks Serving Size 1/6 of recipe (10.5 ounces) 2 medium carrots Servings Per Recipe 6 1/2 small mild onion Amount Per Serving 1/2 cup plain non-fat yogurt Calories 210 Calories from Fat 20 2 tablespoons reduced calorie mayonnaise % Daily Value * Total Fat 2g 3% 1 teaspoon prepared mustard Saturated Fat 0g 0% salt and pepper to taste Trans Fat 0g Cholesterol 0mg 0% Directions: Sodium 140mg 6% Fill saucepan half full of water; bring to a boil. Total Carbohydrate 44g 15% Dietary Fiber 6g 24% Peel potatoes (optional) and cut into 3/4-inch chunks. Add to boiling water Sugars 5g and cook until tender (about 10 minutes). Protein 6g While potatoes cook, peel and chop celery, carrots, and onion. 70% Vitamin C 80% Vitamin A In small bowl, mix together yogurt, mayonnaise, and mustard. Calcium 8% Iron 10% When potatoes are done, drain them and place them in large bowl. Add * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie celery, carrots, and onion and stir together. needs. Calories: 2000 2,500 Add yogurt mixture to potato mixture and mix well. Add salt and pepper to Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g taste. Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Eat immediately, or cover and refrigerate to blend flavors. Dietary Fiber 25g 30g 10% calories from fat Variations: Substitute red or green pepper for carrots. Add 2 tablespoons chopped radishes. Yields about 6 servings Source: Sisters in Health: A Nutrition Program for Women. Division of Nutritional Sciences, Cornell University and Cornell Cooperative Extension, 1999.
Potato Salad Supreme Nutrition Facts Serving Size 1/6 of recipe (10.5 ounces) Servings Per Recipe 6 Amount Per Serving Calories 210 Calories from Fat 20 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 140mg 6% Total Carbohydrate 44g 15% Dietary Fiber 6g 24% Sugars 5g Protein 6g Vitamin A 70% Vitamin C 80% Calcium 8% Iron 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2000 2,500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g 10% calories from fat Ingredients: 6 medium boiling potatoes 3 medium celery sticks 2 medium carrots 1/2 small mild onion 1/2 cup plain non-fat yogurt 2 tablespoons reduced calorie mayonnaise 1 teaspoon prepared mustard salt and pepper to taste Directions: Fill saucepan half full of water; bring to a boil. Peel potatoes (optional) and cut into 3/4-inch chunks. Add to boiling water and cook until tender (about 10 minutes). While potatoes cook, peel and chop celery, carrots, and onion. In small bowl, mix together yogurt, mayonnaise, and mustard. When potatoes are done, drain them and place them in large bowl. Add celery, carrots, and onion and stir together. Add yogurt mixture to potato mixture and mix well. Add salt and pepper to taste. Eat immediately, or cover and refrigerate to blend flavors. Variations: Substitute red or green pepper for carrots. Add 2 tablespoons chopped radishes. Yields about 6 servings Source: Sisters in Health: A Nutrition Program for Women. Division of Nutritional Sciences, Cornell University and Cornell Cooperative Extension, 1999.
Potato_Salad_Supreme_SistersInHealth.docx