Close
Prep Time:40 minsAdditional Time:6 hrsTotal Time:6 hrs 40 minsServings:16Yield:16 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:6 hrsTotal Time:6 hrs 40 minsServings:16Yield:16 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:6 hrs
Additional Time:
6 hrs
Total Time:6 hrs 40 mins
Total Time:
6 hrs 40 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundstiny new potatoes1cuplow-fat mayonnaise dressing or light salad dressing2stalkscelery, chopped1largeonion, chopped⅓cupchopped sweet or dill pickles½teaspoonsalt¼teaspooncoarsely ground black pepper2hard-cooked eggs, chopped1 to 2 tablespoons fat-free milk1Coarsely ground black pepper
Cook Mode(Keep screen awake)
Ingredients
2poundstiny new potatoes
1cuplow-fat mayonnaise dressing or light salad dressing
2stalkscelery, chopped
1largeonion, chopped
⅓cupchopped sweet or dill pickles
½teaspoonsalt
¼teaspooncoarsely ground black pepper
2hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
1Coarsely ground black pepper
DirectionsIn a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.In a large bowl, combine mayonnaise, celery, onion, pickles, salt and teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.Originally appeared: Diabetic Living Magazine
Directions
In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.In a large bowl, combine mayonnaise, celery, onion, pickles, salt and teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.
In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.
In a large bowl, combine mayonnaise, celery, onion, pickles, salt and teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.
To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)87Calories3gFat14gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
