New Potato Salad


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Serves 16 | Prep Time 40 | Cook Time

Why I Love This Recipe

This recipe is taken from Diabetic Living. Ever since being diagnosed with diabetes I have been looking for meals that will help my sugar levels, but also both my dh and I will eat.


Ingredients You'll Need

2 pounds tiny new potatoes
1 cup low-fat mayonnaise dressing or light salad dressing
2 stalks celery, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
Coarsely ground black pepper


Directions

In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.


In a large bowl, combine mayonnaise dressing, celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.


To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.


Per Serving: 86 Calories, 3 g Total Fat, 1 g Saturated Fat, 27 mg Cholesterol, 254 mg Sodium, 14 g Carbohydrate, 1 g Fiber, 2 g Protein


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