Serves 4
Ingredients:
- 2 tablespoon sweet pickle relish
- 1/3 cup chopped onion
- 1/3 diced raw celery
- 1/4 cup reduced fat mayonnaise
- 1 teaspoon celery seed
- 2 cups leached potatoes (see helpful hint below)
- paprika for garnish
Directions:
- Boil leached potatoes until tender, but not mushy.
- Mix together relish, onion, celery, mayonnaise and celery seed.
- Place potatoes in a bowl and toss with the mayonnaise mixture.
- Sprinkle with paprika. Refrigerate to blend flavors for at least one hour.
Nutrients per Serving (1/2 cup): Calories: 128; Carbohydrate: 19g; Protein: 2g; Fat: 5g; Cholesterol: 0mg; Sodium: 206mg; Potassium: 174mg; Phosphorus: 45mg
Renal and Renal Diabetic Food Choices: 1 Vegetable (medium potassium with leached potatoes); 1 Starch; 1 Fat
Helpful Hint for Leaching Potatoes:
1. Peel, then cut potatoes into small pieces, exposing as much surface area as possible.
2. Rinse in warm water for a few seconds.
3. Place potatoes in a large container and add a large amount of tap water (use 10 cups water for each cup of potatoes.)
4. Soak 2 to 4 hours at room temperature.
5. Drain and rinse the leached potatoes.
This recipe appears in Cooking for David: A Culinary Dialysis Cookbook and www.CulinaryKidneyCooks.com.
This article originally appeared in the May 2009 issue of AAKP Diet Tips & Bits.
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