Calorie-trimmed Potato Salad

Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: Diabetic Living Diet
 * Prep Time: 25 minutes | Cook Time: 20 minutes | Rest Time: 4 hours | Total Time: 45 minutes
 * Servings: 10

Ingredients

 * 3 lb round red potatoes
 * 12⅓ oz soft silken-style tofu
 * 3 tbsp lemon juice
 * 1 tbsp mustard
 * 1 clove garlic
 * 1 tsp salt
 * 2 tbsp olive oil
 * 1 cup celery
 * 1 medium red bell pepper
 * 3 eggs
 * ½ cup scallions, green onions
 * ½ cup dill pickles
 * salt and black pepper
 * whole milk

Directions

 * 1) In a 4-quart Dutch oven place potatoes and enough lightly salted water to cover.
 * 2) Bring to boiling; reduce heat.
 * 3) Simmer, covered, for 20 to 25 minutes or until potatoes are just tender.
 * 4) Drain well; cool slightly.
 * 5) Peel and cube the potatoes.
 * 6) Meanwhile, for dressing, in a food processor or blender combine tofu, lemon juice, mustard, garlic, and the 1 teaspoon salt.
 * 7) Process or blend until smooth.
 * 8) With the processor or blender running, add oil in a thin, steady stream.
 * 9) When necessary, stop processor or blender and scrape down sides.
 * 10) Set aside.
 * 11) In a very large bowl combine cubed potatoes, celery, sweet pepper, eggs, green onions, and pickles.
 * 12) Add dressing, tossing lightly to coat.
 * 13) Season to taste with additional salt and pepper.
 * 14) Cover and chill for 4 to 24 hours.
 * 15) Before serving, add milk or pickle juice, 1 tablespoon at a time, to reach desired consistency.

Nutritional information
Per Serving:
 * 113 Calories | 4g Total Fat | 1g Saturated Fat | 286 mg Sodium | 16g Carbs | 2g Dietary Fiber | 2g Sugars | 46 mg Cholesterol | 4g Protein
 * Exchanges: 1 starch | ½ lean meat | ½ fat
 * Carb Choices: 1