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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.
MAKES: 16 servings
SERVING SIZE: 1/2 cup
CARB GRAMS PER SERVING: 14
Rated :   by 9 people
New Potato Salad
 

Nutrition Facts Per Serving:

  • Servings Per Recipe: 16
  • Calories: 86
  • Protein(gm): 2
  • Carbohydrate(gm): 14
  • Fat, total(gm): 3
  • Cholesterol(mg): 27
  • Saturated fat(gm): 1
  • Dietary Fiber, total(gm): 1
  • Sodium(mg): 254
  • Diabetic Exchanges

  • Starch(d.e): 1
  • Fat(d.e): 1
  • 2 pounds tiny new potatoes
  • 1 cup low-fat mayonnaise dressing or light salad dressing
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1/3 cup chopped sweet or dill pickles
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 hard-cooked eggs, chopped
  • 1 - 2 tablespoons fat-free milk
  • Coarsely ground black pepper (optional)

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.


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