Diabetic herb potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | New red potatoes |
| ½ | cup | Sliced radishes (optional) |
| 3 | tablespoons | Plain; nonfat yogurt |
| 1 | tablespoon | Nonfat mayonnaise |
| 1½ | teaspoon | Dijon mustard |
| ½ | teaspoon | Garlic |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Onion powder |
| ¼ | teaspoon | Salt (optional) |
Directions
DRESSING
From: "Tina D. Bell" <tdbell@...> Date: Sun, 30 Jun 1996 13:23:45 -0700 (PDT) The Gourmet Connection Side Dishes.... Contributed by Rachel Rudel, R.D.
NOTE FROM TINA: I THINK THAT RADISH SPROUTS WOULD BE WONDERFUL! Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold. Yield: 6 Servings.
Per Serving: 80 Cal; 1g Fat(original recipe used red.-cal. mayo - so fat will be slightly less); 16g Carbohydrate; 2g Protein; Trace Cholesterol; 60mg Sodium Exchanges: 1 Starch/Bread.
fatfree digest V96 #181
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .