From Cooking Light

An all-American necessity at summer get-togethers and reunions, this creamy, old-fashioned potato salad uses pickle relish, eggs, and mustard.

2  pounds small all-purpose white or red potatoes
3  tablespoons white vinegar
1  tablespoon canola oil
1/2  cup chopped celery
1/2  cup finely chopped red onion
2  tablespoons sweet pickle relish, drained
3  hard-cooked large eggs, chopped
3/4  cup low-fat mayonnaise
2  tablespoons prepared mustard
1/2  teaspoon salt
1/4  teaspoon freshly ground black pepper

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish, and eggs; toss gently.

Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

Yield: 7 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 215 (26% from fat); FAT 6.1g (sat  1.1g,  mono 2.5g,  poly 2g); PROTEIN 4.9g;  CARB 35.9g;  FIBER 1.9g;  CHOL 91mg;  IRON 0.9mg;  SODIUM 536mg;  CALC 26mg; 

Cooking Light, JULY 2002

From Southern Living

1/2  (16-ounce) jar coleslaw dressing
1/4  cup dill pickle juice
1/4  teaspoon celery seeds
1  small green cabbage, coarsely grated or finely chopped
1  large carrot, coarsely grated or finely chopped

Stir together first 3 ingredients. Add cabbage and carrot; toss to coat. Chill 1 hour. Serve with a slotted spoon.

Yield: Makes 6 to 8 servings

Southern Living, MAY 2003

From Coastal Living

8  ears fresh corn with husks
2  tablespoons butter, melted
2  large garlic cloves, minced
2  teaspoons fresh chives, minced
1/4  teaspoon fennel seeds

Soak corn in cool water 15 minutes. Pull back husks; remove and discard silks.

Drain corn, and pat dry.

Stir together butter and next 3 ingredients; brush onto each ear. Pull husks back over corn. Tie string around husks, if desired.

Grill, covered with grill lid, over high heat (400° to 500°) 8 to 10 minutes on each side. (Watch carefully to make sure husks do not catch fire.)

Note: Corn may be husked and wrapped in foil. Grill, covered with grill lid, over high heat 30 minutes, turning every 10 minutes.

Yield: 8 servings

Coastal Living, JULY 1999