My spouse makes hellacious potato salad. In fact, her potato salad is so hellacious that it is a hit with anyone who eats it. But, being the health conscience parent that I am, I needed to figure out a better potato salad. Salad of love (my honey’s potato salad)
wins hands down. Salad of Science (my potato salad) tastes like it was made in a food science lab. I’ll let you guess which one tastes
best.

Salad of Love (also known a pile ofstuff whipped into a pot that magically produces potatoessalad)

* 1 bag potatoes boiled, then peeled (boiling ‘em first makes the peeling easier)

* Throw in two eggs while potatoes are cooking, to make them hardboiled

* Take peeled potatoes, cube ‘em and then toss into a bowl

* Shell eggs, dice, toss in same bowl with potatoes

* Finely chop &5 carrots and toss in

* Finely chop about 6 celery stocks & toss in

* Finely chop one onion, dice it up, toss it in to the same bowl

* Toss in some extra macaroni, or any other edible substance that has not grown mold or generated a smell reminiscent of your local waste management station.

* Toss it all together - if you use your bare hands it’s best.

* Take your fav mayo and put in about 5 big spoonfuls (big being your definition of big spoon)

* Add in some Italian dressing - just make it go around in a circle on top….your guess is as good as anyone’s as to how much is the best amount

* cover, refrigerate overnight - then whip out the next day at lunch and eat!

Calories? who the heck knows, and who’s counting! Serving size? By the plate! Taste? all children give this a thumbs up.

Salad of Science

(From page 107, Weight Watchers, “Simply The Best” recipe book)

Ingredients
(measurements are precise)

- 1/4 Cup plain non-fat yogurt

- 2 tablespoons reduced-calorie mayonnaise

- 2 teaspoons minced dill

- 1 teaspoon cider vinegar

- 1/4 teaspoon freshly ground black pepper

- 1 celery stalk, diced up

- 1/2 red bell pepper, seeded & diced

- 2 hard cooked eggs chopped

- 2 scallions thinly sliced

- 2 small red potatoes, cooked and cubed

In a medium bowl, combine the yogurt, mayonnaise, dill, vinegar and black pepper. Add the celery, bell pepper, eggs and scallions; toss with a pair of salad tongs to lightly coat. Ad the potatoes and toss gently, again with the tongs.

Calories? 130

Service Size? One third of the batch as listed, serves 3. Taste? All children look at me questioning if this is potatoe salad, egg salad, or craft paste.