Yield: 4 Servings
|2 mediums||Potatoes; peeled and cut into 1/2-inch cubes|
|1||Hard-cooked egg; sliced|
|¼ cup||Chopped celery|
|¼ cup||Chopped bell pepper|
|¼ cup||Chopped onion|
|2 tablespoons||Chopped pimento|
|4 tablespoons||Lite mayonnaise|
Cook the potatoes in boiling water for 8 to 10 minutes until tender but still firm (be careful not to overcook!). Drain and cool. Mix all ingredients together and chill before serving.
Exchanges: Fat Exchange -- 1 Starch Exchange -- 1 Calories -- 133 Calories from Fat -- 55 Total Fat -- 6g Saturated Fat -- 1g Cholesterol -- 59mg Sodium -- 183mg Carbohydrate -- 15g Dietary Fiber -- 2g Sugars -- 3g Protein -- 3g
Notes: Recipe for Monday, 4/13/98 Do you have a basket of decorated Easter eggs sitting on your kitchen counter? Why not put these hard-boiled beauties to good use in one of this week's healthy recipes. Today's recipe is from the cookbook Southern-Style Diabetic Cooking.
N: Serving size: ½ cup. For a nice change of pace, try making potato salad with other root vegetables, such as turnips or rutabagas.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on 4/13/98
Notes: Serving size: ½ cup. For a nice change of pace, try making potato salad with other root vegetables, such as turnips or rutabagas.
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998