New Potato Salad
This low-carb potato salad recipe, ideal for potlucks, has just 3 grams of fat per serving. Serve it for diabetic meal plans along with burgers, chicken, and other grilled favorites.
Ingredients
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2 pounds tiny new potatoes
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1 cup low-fat mayonnaise dressing or light salad dressing
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2 stalks celery, chopped
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1 large onion, chopped
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1/3 cup chopped sweet or dill pickles
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1/2 teaspoon salt
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1/4 teaspoon coarsely ground black pepper
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2 hard-cooked eggs, chopped
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1 to 2 tablespoons fat-free milk
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Coarsely ground black pepper (optional)
Directions
1.
In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.
2.
In a large bowl, combine mayonnaise dressing, celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.
3.
To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper. Makes 16 servings.
Nutrition information
Calories 86, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 254 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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