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.