Diabetic -- New Potato Salad

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New Potato Salad

 

2 lb. tiny new potatoes

1 cup low fat mayonnaise OR Miracle Whip salad dressing

2 celery ribs, chopped

1 large onion, chopped

1/3 cup chopped sweet or dill pickles

1/2 tsp. salt

1/4 tsp. coarsely ground black pepper

2   hard-cooked eggs, chopped

1 to 2 TB fat free milk

Coarsely ground black pepper, optional

 

1. 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.

 

2. 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.

 

3. To serve, stir enough of the milk into salad to reach desired consistency.

Season to taste with

additional pepper.

 

Makes 16 servings.

 

Nutrition Information:

Per serving = calories 86, total fat 3 g, sat fat 1 g, cholesterol 27 mg,

sodium 254 mg, carbs 14 g, fiber 1 g, protein 2 g.

 

Diabetic Exchanges: 1 starch, 1/2 fat.