This low-carb potato salad recipe, ideal for potlucks, is perfect for diabetic meal plans. With just 3 grams of fat, this summer classic makes a great addition to burgers, chicken, and other grilled favorites.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a large bowl, combine mayonnaise, celery, onion, pickles, salt and teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.

  • To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.

Nutrition Facts

86.5 calories; protein 2.2g 5% DV; carbohydrates 13.9g 5% DV; exchange other carbs 1; dietary fiber 1.2g 5% DV; sugars 2.2g; fat 2.8g 4% DV; saturated fat 0.7g 4% DV; cholesterol 26.5mg 9% DV; vitamin a iu 79IU 2% DV; vitamin c 9.3mg 16% DV; folate 7.4mcg 2% DV; calcium 16.5mg 2% DV; iron 0.9mg 5% DV; magnesium 14.4mg 5% DV; potassium 304.8mg 9% DV; sodium 253.9mg 10% DV.