Healthy potato salad

Yield: 4 Servings

Measure Ingredient
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
1 tablespoon Mustard
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.

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Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998

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