BLE – Potato Salad

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This recipe has been modified using BLE structured meal planning.                     

Each serving provides:
            1 grain serving             2 oz veg           ½ fat serving

Ingredients

(makes about 32 oz/4 servings)

(4 grain)           16 oz diced potatoes (after peeled, cooked and cooled)

(partial veg)     4 oz minced celery

(partial veg)     4 oz minced onions

(3 fat)               4 oz Cashew Sour Cream

(free)               2-3 oz minced dill pickle 

(free)               2 tsp yellow mustard

(free)               1 tsp kala namak, this gives the egg flavor (also known as black salt)

(free)               1 tsp dried parsley 

(free)               salt and pepper to taste

(free)               paprika, sprinkle to garnish

Instructions

  1. In a large bowl mix together the potatoes, celery, and onions. 
  2. Add Cashew Sour Cream. To make it easier to distribute the remainder of the ingredients layer the pickles, mustard, black salt on top of the sour cream then mix to combine. 
  3. After mixed together, weigh the total recipe then divide it into 4 servings.
  4. Keep leftovers refrigerated, up to 5 days.

Guideline for Various Serving Sizes

(each serving provides ½  fat serving)

1 serving x 4 oz potatoes and 2 oz veggies1 oz cashew sour cream
2 servings x 8 oz potatoes with 4 oz veggies2 oz cashew sour cream
3 servings x 12 oz potatoes with 6 oz veggies3 oz cashew sour cream
4 servings x 16 oz potatoes with 8 oz veggies4 oz cashew sour cream