Potato Salad - 12g Carb, 1g Fiber, 2g Sugar
Yield: 12 servings
From: The Diabetes Snack Munch Nibble Nosh Book
5 cups (about 1 1/2 lb) red-skinned potatoes, cut into
3/4-inch cubes
1/4 cup reduced-fat mayonnaise
1/2 cup low-fat buttermilk
3/4 tsp basil
3/4 tsp dried thyme leaves
3/4 tsp dried marjoram leaves
1/8 tsp celery seed
1/4 tsp salt, or to taste (optional)
2-3 drops hot pepper sauce
1 small cucumber, peeled, seeded, and cubed
2 Tbsp chopped chives or green onions
In a small pot or very large saucepan, combine the potatoes with
1 quart of boiling water. Cover and bring to a boil again. Reduce
the heat, and boil 9 to 14 minutes. Do not overcook. Cool in a
colander under cold running water. Drain well.
Meanwhile, place the mayonnaise in a large serving bowl. Slowly
add the buttermilk, whisking until smooth. Stir in the basil,
thyme, marjoram, celery seed, salt (if desired), and hot pepper
sauce. Stir in the cucumber and chives. Gently stir in the cooled
and drained potatoes.
Serve warm, or cover and refrigerate 1 to 2 hours, or cool in
the freezer for 15 to 20 minutes. Cover and refrigerate. Leftover
salad will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (1/2 cup):
68 Calories, 2g Fat, 2mg Cholesterol, 45mg Sodium, 12g Carbohydrate,
1g Dietary Fiber, 2g Sugar, 2g Protein
Diabetic Exchanges: 1 Starch