New Potato Salad

New Potato Salad

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Rated: 15
  • Makes: 16 servings
  • Prep 40 mins
  • Chill 6 hrs to 24 hrs
  • Serving Size: 1/2cup
  • Carb Grams Per Serving: 14

Ingredients

  • 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)

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 Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 86 cal., 3 g total fat (1 g sat. fat), 27 mg chol., 254 mg sodium, 14 g carb. (1 g fiber), 2 g pro.

Diabetic Exchanges

Starch (d.e): 1; Fat (d.e): 0.5

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