Average Rating: 5TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 12 servings (3/4 cup each).Ingredients
- 2-1/2 pounds small unpeeled red potatoes, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 hard-boiled large eggs, chopped
- 4 bacon strips, cooked and crumbled
- 1/2 cup shredded reduced-fat cheddar cheese
- 1 cup chopped sweet onion
- 1 dill pickle, chopped
- 1/2 cup reduced-fat sour cream
- 1/2 cup fat-free mayonnaise
- 1 teaspoon prepared mustard
Instructions
- 1. Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack.
- 2. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
Nutrition Facts
3/4 cup: 133 calories, 4g fat (2g saturated fat), 45mg cholesterol, 340mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 6g protein.
Diabetic Exchanges: 1 starch, 1 medium-fat meat.
