U.S. National Institutes of Health

Eating Hints for Cancer Patients

Creamy Potato Salad

1/3 cup plain low-fat yogurt

1/3 cup mayonnaise

1/4 tsp. finely minced or

scraped onion

1 sprig of parsley, finely chopped

1/4 cup chopped celery or green pepper (optional)

2 potatoes, boiled and diced

2 hard-boiled eggs, diced

salt to taste

Blend yogurt, mayonnaise, onion, parsley, celery, and pepper. Stir in remaining ingredients. Cover and refrigerate for several hours. Serves 4.

Ricotta Potato Salad: Add 1/3 cup ricotta cheese to mayonnaise.

* Use yogurt made only from pasteurized milk.
** Omit onion, celery, green pepper.

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