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Makeover Cleo's Potato Salad

This recipe is perfect for family gatherings, and now that it's much healthier, you can enjoy it all summer long. Joan Hallford — North Richland Hills, Texas

16 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

6 large potatoes
6 bacon strips, diced
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 cup water
1 egg, lightly beaten
2 cups fat-free Miracle Whip
3 tablespoons cider vinegar
1/2 cup heavy whipping cream, whipped
2 medium celery ribs, sliced
2 hard-cooked eggs, chopped
1 tablespoon grated onion
1 teaspoon celery seed
1/2 teaspoon salt

Directions

Scrub and cube potatoes; place in a Dutch oven and cover with water.
Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or
until tender. Drain and cool to room temperature.
Meanwhile, in a small saucepan, cook bacon over medium heat until
crisp. Using a slotted spoon, remove to paper towels; drain,
reserving 1 tablespoon drippings. Add sugar and flour to the pan;
stir in water until blended. Cook and stir over medium-high heat
until thickened and bubbly.

2 of 2

Makeover Cleo's Potato Salad (continued)

Directions (continued)

Remove from the heat. Stir a small amount of hot mixture into egg;
return all to the pan, stirring constantly. Bring to a gentle boil;
cook and stir for 2 minutes. Remove from the heat and cool
completely. Stir in Miracle Whip and vinegar. Fold in cream.
In a large bowl, combine the potatoes, celery, eggs, onion, celery
seed and salt. Add dressing and bacon; stir until blended. Chill
until serving. Yield: 16 servings (3/4 cup each).

Nutrition Facts: 3/4 cup equals 215 calories, 6 g fat (3 g saturated fat), 53 mg cholesterol, 407 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.