This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the mayonnaise.
"Do not be afraid of simplicity."
-X. Marcel Boulestin, chef, food writer
There is no taste difference between the reduced fat mayonnaise and non-fat mayonnaise in this recipe, but there is a major difference in calories and fat. Using reduced-fat mayo and a serving is 100 calories and 10 grams of fat as opposed to 24 calories and no fat.
In medical school we learned that a patient comes in with a “stomach flu” or Montezuma’s Revenge to ask about whether the patient had been to a picnic or eaten off of a buffet recently. This is because bacteria don’t tolerate heat over about 160°F or less than about 38°F. Unfortunately, most people who bring dishes to picnics or pot luck suppers (and many restaurants with buffets) don’t think too much about how happy bacteria is between these temperatures – especially at room temperature.
While the temperature plays the key role here the type of food sitting out is also important. Richer foods that have a more neutral acid content (like mayonnaise, sour cream, cheese sauces, etc.) are good breeding grounds for bacteria. This doesn’t mean that you are completely protected by eating the vinaigrette, however.
Any food that might be contaminated before it was cooked is suspect – chicken and eggs are two that the CDC cautions about but other meats require care.
Do your friends a favor and take some ice packs to keep your delicious potato salad as cold as possible.
Servings = 8 | Serving size =about 3 tablespoons
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
This keeps well for about 72 hours in the fridge.
|1 cup||non-fat mayonnaise|
|2 Tbsp||sweet pickle relish|
|2 Tbsp||white wine vinegar|
|1 Tbsp||shallot (minced)|
|1 Tbsp||parsley (minced)|
Combine the mayonnaise, relish, capers, vinegar, minced shallots and minced parsley. Blend well with a fork and refrigerate at least 3 hours.
Serving size = about 3 tablespoons
Servings = 4
Amount Per Serving
|Calories 29||Calories from Fat 0|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 1g||3%|
|Vitamin A 2%||Vitamin C 1%|
|Calcium 0%||Iron 1%|
|Vitamin K 60 mcg||Potassium 24 mg|
|Magnesium 1 mg|