2012 Creamy Grilled Potato Salad

By boandozzy

3/4 cup equals 209 calories, 8 g fat (1 g saturated fat), 75 mg cholesterol, 651 mg sodium, 30 g carbohydrate, 4 g fiber, 5 g protein.

Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Creamy Grilled Potato Salad in Healthy Cooking June/July 2011, p22

Ingredients

• 8 medium red potatoes (about 2 pounds), cut into 1-in. slices
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup fat-free mayonnaise
• 2 hard-cooked eggs, chopped
• 1 dill pickle spear, chopped
• 3 tablespoons dill pickle juice
• 1 tablespoon spicy brown mustard

Preparation

Step 1

Place the first five ingredients in a large bowl; toss to coat.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat for 25-30 minutes or until tender, turning once. Cool. Cut into quarters and place in a large bowl.

In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers. Yield: 6 servings.