Red Potato Salad
Yield: 6 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith
2 quarts water
1 lb potatoes
6 Tbsp red onions, diced
1/2 cup celery, diced
3 Tbsp light mayonnaise
2 Tbsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
2 green onions, chopped
In a large pot, bring the water to a boil. Add the
potatoes. Return the water to a simmer, cover, and
cook for 15-20 minutes, or until the potatoes are done.
Remove the potatoes from the water and let them cool.
Cut the potatoes into quarters and place them in a
large bowl. Add the next six ingredients and mix together
gently. Refrigerate overnight. Garnish with chopped green onions.
Nutritional Information Per Serving (1/2 cup):
Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 587 mg,
Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 1 Starch, 1/2 Vegetable, 1/2 Fat