University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension

http://urbanext.illinois.edu/diabetesrecipes
DILL POTATO SALAD

Ingredients

2 pounds potatoes
½ cup reduced fat mayonnaise
2 eggs, hard-cooked and diced
¼ cup reduced fat sour cream
2 ribs celery, diced
1 tablespoon balsamic vinegar
1 medium red onion, diced
1 teaspoon Dijon mustard
1 dill pickle, diced
1 tablespoon dried dill

Directions

  1. Cover potatoes with water in a large saucepan and boil for about 10 to 12 minutes, until just tender. Pour off water and peel. Cut potatoes into cubes and place in large bowl.
  2. Combine potatoes with eggs, celery, red onion, and dill pickle.
  3. In another bowl, combine the sour cream, mayonnaise, vinegar, dill, and Dijon mustard.
  4. Add to the potatoes and stir gently to combine
Total time: 30 minutes
Preparation time: 15 minutes
Nutrition Facts
Servings per Recipe: 6 servings
Amount Per Serving
Calories 220 Calories from Fat 81
Total Fat 9 g
Cholesterol 75 mg
Sodium 320 mg
Carbohydrate 28 g
Dietary Fiber 3 g
Protein 6 g
Exchange 2 starch, 1 fat
Carbohydrate Units 2

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