New Potato Salad

New Potato Salad

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From: Diabetic Living Magazine

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 2 pounds tiny new potatoes
  • 1 cup low-fat mayonnaise dressing or light salad dressing
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • ⅓ cup chopped sweet or dill pickles
  • ½ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 2 hard-cooked eggs, chopped
  • 1 to 2 tablespoons fat-free milk
  • Coarsely ground black pepper (optional)


  • Prep

  • Ready In

  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, celery, onion, pickles, salt and 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.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 86 calories; 3 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 2 g protein; 7 mcg folate; 27 mg cholesterol; 2 g sugars; 79 IU vitamin A; 9 mg vitamin C; 17 mg calcium; 1 mg iron; 254 mg sodium; 305 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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