2009 Potato Salad

By boandozzy

3/4 cup equals 163 calories, 3 g fat (1 g saturated fat), 74 mg cholesterol, 582 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.

Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Potato Salad in Healthy Cooking June/July 2008, p16

Ingredients

• 4 cups cubed peeled potatoes
• 1 celery rib, thinly sliced
• 1/3 cup finely chopped onion
• 1/3 cup sweet pickle relish
• 3/4 cup fat-free mayonnaise
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon celery seed
• 1/8 teaspoon pepper
• 2 hard-cooked eggs, sliced
• 1/8 teaspoon paprika

Preparation

Step 1

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.

In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat.

Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika. Yield: 6 servings.