Taste of Home
Potato Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 6 servings.
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
Ingredients
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4 cups cubed peeled potatoes
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1 celery rib, thinly sliced
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1/3 cup finely chopped onion
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1/3 cup sweet pickle relish
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3/4 cup fat-free mayonnaise
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1 teaspoon ground mustard
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1/2 teaspoon salt
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1/4 teaspoon celery seed
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1/8 teaspoon pepper
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2 hard-boiled large eggs, sliced
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1/8 teaspoon paprika
Directions
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1.
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.
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2.
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.
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3.
Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.
Nutrition Facts
3/4 cup: 163 calories, 3g fat (1g saturated fat), 74mg cholesterol, 582mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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