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New Potato Salad

No warm-weather picnic or potluck is complete without potato salad, and this carb-conscious new potato version is the perfect serve-along for burgers, chicken, or just about any other grilled summer favorite.

SERVINGS: 16 servings

CARB GRAMS PER SERVING: 14

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings: 16 servings
Calories 86
Total Fat (g) 3
Saturated Fat (g) 1
Cholesterol (mg) 27
Sodium (mg) 254
Carbohydrate (g) 14
Fiber (g) 1
Protein (g) 2
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) 1
Fat (d.e.) .5

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	to 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.