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Potato Salad Recipe

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I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. —Dorothy Bayes, Sardis, Ohio

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Diabetic Friendly

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Potato Salad Recipe

Prep: 30 min. + chilling

Yield: 6 Servings

15 15 30

Ingredients

4 cups cubed peeled potatoes
1 celery rib, thinly sliced
1/3 cup finely chopped onion
1/3 cup sweet pickle relish
3/4 cup fat-free mayonnaise
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon pepper
2 hard-cooked eggs, sliced
1/8 teaspoon paprika

Directions

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 and cool to room temperature.
In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat.
Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 163 calories, 3 g fat (1 g saturated fat), 74 mg cholesterol, 582 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Potato Salad in Healthy Cooking June/July 2008, p16

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Reviews for Potato Salad

Potato Salad

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(11-18) of 18 reviews

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Reviewed on Jul. 04, 2010 by DaniCalifornia

This is a delicious potato salad with a bit of bite to it!

Reviewed on Jun. 30, 2010 by Allspice_Mo

Really good-I didn't have mayo so used Miracle whip, didn't have any relish so used finely chopped candied dill strips. Will try next time with mayo but I do usually use miracle whip in salads but will trythe mayo anyway. Thanks for posting, we all loved it.

Reviewed on Jun. 01, 2010 by maratha

great recipe. Will try prepared mustard next time.

Reviewed on Jul. 08, 2009 by james a

i goofed my tator salad is swimin in sauce what do i need to do james a

Reviewed on Jun. 18, 2009 by tncottonaz

I use chopped cucumber instead of the sweet relish. I use 2 ribs of celery instead of adding celery seed too. everyone seems to like it alot. mcsoutherngirl

Reviewed on May. 24, 2009 by Tgene

It would be good with dill pickle relish or chopped dill pickle, a little less sugar I would think.

Reviewed on May. 03, 2009 by adshad

I added 1-Tbsp of mustard to my potato salad, for a slight tangy taste. It is wonderful!

adshad

Reviewed on Apr. 30, 2009 by florinda92986

delicious. I added a tsp of dried dill weed and I substituted seasoned salt for plain salt and it is SO yummy!

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