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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; 1.2 g saturated fat; 35 mg cholesterol; 259 mg sodium. 414 mg potassium; 17.8 g carbohydrates; 1.7 g fiber; 4 g sugar; 3.8 g protein; 220 IU vitamin a iu; 12 mg vitamin c; 8 mcg folate; 64 mg calcium; 1 mg iron; 18 mg magnesium;