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New Potato-Cabbage Salad
2 h 35 m
Diabetic Living Magazine
“Traditional potato salad is kicked up a notch with the addition of turkey bacon, crunchy cabbage and carrots, and a tangy dressing flavored with cider vinegar and mustard.”
12 ounces round red or small Yukon gold potatoes, cut into ½-inch-thick wedges
3 tablespoons light mayonnaise
2 tablespoons German-style mustard
3 tablespoons cider vinegar
3 cups shredded green cabbage (see Tip)
1 cup shredded carrots (see Tip)
1 stalk celery, thinly sliced
½ cup thinly sliced green onions
2 slices turkey bacon, cooked according to package directions and chopped
1In a covered large saucepan, cook potato wedges in enough boiling water to cover for 10 to 12 minutes or until tender. Drain well; set aside to cool.
2Meanwhile, in a large bowl, whisk together mayonnaise and mustard. Gradually add vinegar, whisking until smooth. Add cooled potatoes, cabbage, carrots, celery, and green onions. Toss to coat. Cover and chill in the refrigerator for 2 to 24 hours before serving. Toss before serving. Sprinkle with bacon.
Tip: If desired, substitute 4 cups purchased shredded cabbage with carrot (coleslaw mix) for the shredded cabbage and carrots.