Potato salad is a perfect year-round side dish for any meal. This classic recipe uses a hard-cooked egg and fresh dill weed to add color and taste, and mild green onions to go along with the crunchy celery. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Scrub potatoes. In a large covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cube potatoes. Transfer to a large bowl. Stir in celery and green onions.

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  • In a small bowl, stir together the mayonnaise dressing, sour cream, milk, mustard, dill and salt. Pour over potatoes. Toss lightly to coat. Carefully fold in chopped egg.

  • Cover with foil or plastic wrap and chill for at least 4 hours or up to 24 hours. If desired, spoon potato mixture into a lettuce-lined bowl.

Tips

Tip: Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and hold their shape after cooking. Tiny new potatoes, which are usually young round reds, also work well in salads.

Nutrition Facts

111 calories; 3 g total fat; 35 mg cholesterol; 259 mg sodium. 17.8 g carbohydrates; 3.8 g protein; Full Nutrition