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Healthy Potato Salad

"Here's a heart-healthy version of my longtime favorite potato salad recipe," says Pat Potter, Calumet City, Illinois. "It's colorful and chock-full of good crunchy ingredients."
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    10 servings

Ingredients

  • 2 pounds small red potatoes, quartered
  • 5 hard-boiled large eggs
  • 3/4 cup fat-free mayonnaise
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large sweet onion, chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped green onions
  • 1/2 cup julienned sweet red pepper
  • 1/4 cup minced fresh parsley

Directions

  • Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes.
  • Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces.
  • In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts
3/4 cup: 110 calories, 1g fat (0 saturated fat), 2mg cholesterol, 305mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

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