New Potato Salad

New Potato Salad

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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)

Preparation

  • 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

Reviews 0