Low-Fat Potato Salad


Classifications: Salads

Qty Measure Ingredient


2 pounds red potatoes, cubed

1/2 cup Italian salad dressing

1 cup celery, chopped

1/2 cup green pepper, chopped

1/2 cup red onion, chopped

1/2 cup radishes, thinly sliced

1/4 cup fresh parsley, minced

1 teaspoon salt, optional

1/2 teaspoon pepper

1/2 cup mayonnaise

1 1/2 teaspoons Dijon mustard

1/4 teaspoon sugar

Instructions: Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.



Background: Note: NUTRITIONAL ANALYSIS: One 1/2-cup serving (prepared with fat-free salad dressing and mayonnaise and without salt) equals 55 calories, 147 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, trace fat. DIABETIC EXCHANGES: 1 vegetable, 1/2 starch.

Serves: 14

Food Exchanges: