Diabetic > Potatoes > Crunchy Potato Salad >
Crunchy Potato Salad
For Diabetics
1-1/2 LBS red-skinned potatoes
1 C celery, chopped
1/2 C green bell pepper, chopped
1/2 C julienne-cut radishes (approximately 6 radishes)
1/2 C red onion, chopped
2 large hard-cooked egg whites, chopped
1/2 C non-fat sour cream
2 C reduced-calorie mayonnaise
3 TBS red wine vinegar
1 TBS Butter Buds Sprinkles
2 packets Sweet 'N Low granulated sugar substitute
3/4 tsp. celery seed
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. black pepper
Cook the potatoes in a large pot of boiling water until tender; drain. When cool enough to handle, cut into chunks and transfer to a large bowl. Add celery, bell pepper, radishes, onion and egg whites. In a small bowl, combine remaining ingredients; add to the potato mixture and toss until well blended. Cover and refrigerate for several hours to allow the flavors to blend; stir well before serving. Recipe makes six cups.
Note: The salad will keep several days in the refrigerator.
Nutrition information per serving (1/2 cup): 70 calories, 3 g protein, 13 g carbohydrate, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 70 mg sodium. Diabetic Exchange: 1 starch/bread exchange.
*Recipe derived from Sweet 'N Low.
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