Lemon and Chive Potato Salad
Great served with grilled meat or poultry.

Servings: 8

• 3 pounds small boiling potatoes
• 1 cup chopped celery
• 1/2 cup low fat mayonnaise
• 1/4 cup finely chopped chives
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar

Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.

While potatoes cook, stir together celery, mayonnaise, chives, lemon
zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a
large bowl.

Drain potatoes and cool completely, then halve or quarter. Add to
dressing and toss to coat.

Per Serving: 155 Calories; 1g Fat (6.6% calories from fat); trace Saturated Fat; 4g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 152mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Other Carbohydrates.

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