Calorie-trimmed Potato Salad

Calorie-Trimmed Potato Salad - 16g Carbs, 2g Fiber, 2g Sugar

From: Diabetic Living Diet Servings: 10 Contains Dairy Contains Egg Vegetarian Good for Leftovers Diabetes-Friendly Prep Time: 25 mins Cook Time: 20 mins Rest Time: 4 h Total Time: 45 mins

3 lb potatoes, round red 12 1/3 oz tofu, soft silken-style 3 Tbsp lemon juice 1 Tbsp mustard 1 clove garlic 1 tsp salt 2 Tbsp oil, olive 1 cup celery 1 medium pepper, red, bell 3 eggs 1/2 cup scallion, green onions 1/2 cup pickles, dill Salt and black pepper Milk, whole

1. In a 4-quart Dutch oven place potatoes and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are just tender. Drain well; cool slightly. Peel and cube the potatoes.

2. Meanwhile, for dressing, in a food processor or blender combine tofu, lemon juice, mustard, garlic, and the 1 teaspoon salt. Process or blend until smooth. With the processor or blender running, add oil in a thin, steady stream. When necessary, stop processor or blender and scrape down sides. Set aside.

3. In a very large bowl combine cubed potatoes, celery, sweet pepper, eggs, green onions, and pickles. Add dressing, tossing lightly to coat. Season to taste with additional salt and pepper. Cover and chill for 4 to 24 hours. Before serving, add milk or pickle juice, 1 tablespoon at a time, to reach desired consistency.

Nutrition per Serving: 113 Calories, 4g Total Fat, 1g Saturated Fat, 286mg Sodium, 16g Carbs, 2g Dietary Fiber, 2g Sugars, 46mg Cholesterol, 4g Protein

Exchanges: 1 Starch, 1/2 Lean Meat, 1/2 Fat Carb Choices: 1

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group