Quarterback Potato Salad

By cprzybyl

Nutritional Info (Per serving):
Calories: 153, Saturated Fat: 2g, Sodium: 261mg, Dietary Fiber: 2g, Total Fat: 7g, Carbs: 18g, Sugars: 3g, Cholesterol: 52mg, Protein: 6g
Exchanges: Starch: 1, Lean Meat: 0.5, Fat: 1
Carb Choices: 1

Recipe Source:

More Diabetic Recipes
Prep Time: 20 mins
Cook Time: 20 mins
Rest Time: 2 h
Total Time: 40 mins

Ingredients

• 2 1/2 pounds potato(es) 1 cup(s) dressing, low-fat mayonnaise-based 8 ounce(s) sour cream, light or fat-free 2 tablespoon milk, fat-free 1 teaspoon pepper, seasoned 1/4 teaspoon salt 3 egg(s), hard bo
• Chill 2 to 24 hours.

Preparation

Step 1

1. In a covered large saucepan, cook potatoes in a large amount of boiling water for 20 to 25 minutes or just until tender. Drain and cool. Cut into bite-size cubes.

2. In a very large bowl, stir together mayonnaise dressing, sour cream, the 2 tablespoons milk, the seasoned pepper, and salt. Gently stir in potato cubes, hard-cooked eggs, green onions, and cheese. Cover and chill for at least 2 hours or up to 24 hours. Cover and chill bacon separately.

3. Stir salad. If salad seems dry, add 1 to 2 tablespoons additional milk. Tote salad and bacon in an insulated cooler with ice packs. To serve, seed, peel, and chop avocado; stir into salad. Sprinkle with bacon.