Thursday, May 23, 2013

{soups-salads-and-salad-dressings} Healthy Potato Salad Recipe

 

Healthy Potato Salad Recipe


"Here's a heart-healthy version of my longtime favorite potato salad recipe," says Pat Potter, Calumet City, Illinois. "It's colorful and chock-full of good crunchy ingredients."

This recipe is:

Healthy

Quick

Diabetic Friendly

 

 

    Prep: 25 min. + chilling
    Yield: 10 Servings


Ingredients


    2 pounds small red potatoes, quartered
    5 hard-cooked eggs
    3/4 cup fat-free mayonnaise
    2 teaspoons cider vinegar
    1 teaspoon sugar
    1 teaspoon ground mustard
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 large sweet onion, chopped
    2 celery ribs, chopped
    1/2 cup chopped green onions
    1/2 cup julienned sweet red pepper
    1/4 cup minced fresh parsley


Directions

    Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes.
    Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces.
    In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled. Yield: 10 servings.

Nutritional Analysis: One serving (3/4 cup) equals 110 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 305 mg sodium, 22 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.


Originally published as Healthy Potato Salad in Light & Tasty October/November 2004, p43
 
 
 

 
             Beth Layman  :)


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