Garden Spinach-Potato Salad Recipe

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Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly compliment one another for a delightfully different potato salad.

This recipe is:

Diabetic Friendly

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Garden Spinach-Potato Salad Recipe

Prep: 45 min.

Yield: 12 Servings

30 15 45

Ingredients

2 large cucumbers, chopped
1 small red onion, sliced
1/2 cup white wine vinegar, divided
2 pounds small red potatoes, halved
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon coarsely ground pepper
1 package (6 ounces) fresh baby spinach
8 Wright® Brand Bacon strips, cooked and crumbled

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1/2 cup snipped fresh dill
1/4 cup olive oil

Directions

In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.
Meanwhile, 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. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool.
Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled. Yield: 12 servings (1 cup each).

Nutritional Facts 1 cup equals 134 calories, 7 g fat (1 g saturated fat), 5 mg cholesterol, 410 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Garden Spinach-Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p226