 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
WHEN my husband had heart surgery, I had to look for recipes that were nutritious yet tasty. With just a touch of mayonnaise, this potato salad filled the bill. The quantity is just right for the two of us. When I use the microwave to cook the potatoes, I can serve it up in no time. -Martha Campbell, Belton, South Carolina Ingredients:
2 medium red potatoes, cooked and cubed |
2 to 3 tablespoons mayonnaise |
1 tablespoon dill pickle relish |
1 tablespoon diced pimientos |
1/2 teaspoon celery seed |
1/2 teaspoon dill weed |
1/4 teaspoon salt |
1 medium cucumber, sliced |
2 tablespoons chopped pecans, toasted |
Directions:
1. In a large bowl, combine the first seven ingredients. Place cucumber slices in a fan shape on two salad plates; top with potato salad. Sprinkle with pecans. Yield: 2 servings.
|
|