This Saturday is International Picnic Day! Give your picnic a facelift with this healthy and satisfying potato salad.
Makes 5 1-cup servings
4 medium potatoes, chopped
2 celery stalks, thinly sliced, including leaves
3 green onions, chopped
1/4 cup finely chopped fresh parsley
3 tablespoons seasoned rice vinegar
1/4 cup Tofu Mayo (or other dairy- and egg-free mayonnaise substitute)
1 1/2 tablespoons stone-ground mustard
1/4 - 1/2 teaspoon salt
1/8 teaspoon black pepper
Steam potatoes over boiling water until just barely tender, about 15 minutes, and then transfer to a large bowl.
Add celery, green onions, parsley, and vinegar. Stir to mix.
Stir in Tofu Mayo, mustard, salt, and black pepper and toss gently. Chill before serving, if time allows.
Per 1-cup serving:
Calories: 155; Fat: 0.8 g; Saturated Fat: 0.1 g; Calories from Fat: 4.7%; Cholesterol: 0 mg; Protein: 4.2 g; Carbohydrates: 34.2 g; Sugar: 5.8 g; Fiber: 4.6 g; Sodium: 444 mg; Calcium: 61 mg; Iron: 3.3 mg; Vitamin C: 25.8 mg; Beta Carotene: 263 mcg; Vitamin E: 0.3 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.