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Makeover Cleo's Potato Salad Recipe

Makeover Cleo's Potato Salad Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 20 min. YIELD:16 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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).

Nutritional 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.