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ShareNew 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
- Starch(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 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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