Beet And Potato Salad- Low Sodium

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Beet And Potato Salad

 

This was an experiment that turned out well. Our garden produced lots

of beets one year and I was looking for a new way to use them. Since

we like them with mayonnaise, I thought maybe a non-traditional kind of

salad.

 

4 medium beets

2 large red potatoes

2 T mayonnaise

1 T prepared yellow mustard

 

Fill a large pot with water, and add beets. Bring to a boil over

medium-high heat, and cook for about 30 minutes. Add potatoes to the

water, and continue to cook until everything both beets and potatoes

are soft, about 30 minutes more. Drain, and let the vegetables cool

until cool enough to handle. Cut into cubes, and place them in a bowl.

Stir in mayonnaise and mustard until well coated. Serve either warm or

cold.

 

Yield: 6 Servings

 

Per Serving:

103 Calories

2 g Protein

4 g Total Fat

1 g Saturated Fat

2 g Polyunsaturated Fat

1 g Monounsaturated Fat

15 g Carbohydrates

3.3 g Fiber

48 mg Sodium

303 mg Potassium

3 mg Cholesterol

Diabetic Exchanges

0.5 Starch

0 Fruit

0 Milk

0 Other Carbohydrates

1 Vegetable

0 Lean Meat

0 Very Lean Meat

1 Fat

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