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Wednesday, February 26, 2014

Pam’s Potato Salad

Pam’s Potato Salad

My daughter in- law Pam tried this take on a classic potato salad and Claimed it as her own! She told me how her mom always put the eggs yolks in the dressing. It’s a totally different approach to this favorite, and I think it tastes great.

Serves 8 (3/4 Cup)

2 hard –boiled eggs
½ cup fat free mayonnaise
1 teaspoon prepared yellow mustard
2 teaspoons white distilled vinegar
¼ cup SPLENDA Granular
 1/8 teaspoon black pepper
3 full cups diced cooked potatoes
1 ¼ cups chopped celery
¾ cup chopped onion

Cut eggs in half and remove yolks. In a large bowl, mash egg yolks. Stir in mayonnaise, mustard, vinegar, SPLENDA, and black pepper. Add potatoes, celery and onion. Mix well to combine .Dice egg white and gently fold into potato mixture. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

Each serving equals

HE: ¾ bread* ½ vegetable* ¼ protein
13 Optional Calories
94 Calories * 2gm fat * 3gm protein
16gm Carbohydrate * 161 mg Sodium,
21 mg Calcium* 2 gm Fiber
DIABETIC EXCHANGES: 1 Starch/ Carbohydrate*
½ Vegetable

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