Two-Toned Potato Salad

Two-Toned Potato Salad

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 ounces small (about 2 inch) Yukon Gold potatoes, cut into ½-inch-thick wedges
  • 1 ounce sweet potato, peeled and cut into 1-inch cubes
  • ⅓ cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fat-free milk
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme, crushed
  • ¼ teaspoon ground pepper
  • 1 stalk celery, thinly sliced
  • 2 scallions, thinly sliced
  • 2 slices turkey bacon, cooked and chopped

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: ½ cup
  • Per serving: 106 calories; 5 g fat(1 g sat); 2 g fiber; 13 g carbohydrates; 2 g protein; 14 mcg folate; 10 mg cholesterol; 2 g sugars; 4,145 IU vitamin A; 8 mg vitamin C; 24 mg calcium; 1 mg iron; 248 mg sodium; 269 mg potassium
  • Nutrition Bonus: Vitamin A (83% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 starch

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