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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
  • Total Time
    Prep: 30 min. Cook: 20 min.
  • Makes
    16 servings (3/4 cup each)

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-boiled large 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.
  • 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.
Nutrition Facts
3/4 cup: 215 calories, 6g fat (3g saturated fat), 53mg cholesterol, 407mg sodium, 33g carbohydrate (9g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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