Potato Salad

  Salads

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.

Potato Salad

Average Rating: 4.666666

TOTAL TIME: Prep: 30 min. + chilling
YIELD: 6 servings.

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-boiled large eggs, sliced
  • 1/8 teaspoon paprika

Instructions

  • 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.
  • 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.
  • 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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