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. Source: Diabetic Living Magazine

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 calories; 2.8 g total fat; 0.7 g saturated fat; 27 mg cholesterol; 254 mg sodium. 305 mg potassium; 13.9 g carbohydrates; 1.2 g fiber; 2 g sugar; 2.2 g protein; 79 IU vitamin a iu; 9 mg vitamin c; 7 mcg folate; 17 mg calcium; 1 mg iron; 14 mg magnesium;