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Eating Hints for Cancer Patients

From U.S. National Institutes of Health

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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This article was provided by U.S. National Institutes of Health.
 
 

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