Yukon Gold and sweet potatoes create a beautiful color contrast in this chilled potato salad recipe. Try it for your next picnic or barbecue--the mustard-mayo dressing and sprinkling of chopped turkey bacon will guarantee you get plenty of requests for seconds. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Cook Yukon Gold and sweet potatoes, covered, in a large saucepan in enough boiling water to cover for 10 to 12 minutes or until just tender. Drain well; cool to room temperature.

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  • Meanwhile, combine mayonnaise, mustard, milk, thyme, and pepper in a large bowl. Add the potatoes, celery, and scallions. Toss to coat. Cover and chill at least 4 hours or up to 24 hours. Gently stir in bacon just before serving.

Nutrition Facts

106 calories; 5.3 g total fat; 1 g saturated fat; 10 mg cholesterol; 248 mg sodium. 269 mg potassium; 12.6 g carbohydrates; 1.8 g fiber; 2 g sugar; 2 g protein; 4145 IU vitamin a iu; 8 mg vitamin c; 14 mcg folate; 24 mg calcium; 1 mg iron; 17 mg magnesium;