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Food Fare: Recipes for DiabeticsCrunchy Potato Salad

For Diabetics

Cook the potatoes in a large pot of boiling water until tender; drain. When cool enough to handle, cut into chunks and transfer to a large bowl. Add celery, bell pepper, radishes, onion and egg whites. In a small bowl, combine remaining ingredients; add to the potato mixture and toss until well blended. Cover and refrigerate for several hours to allow the flavors to blend; stir well before serving. Recipe makes six cups.


Note: The salad will keep several days in the refrigerator.


Nutrition information per serving (1/2 cup): 70 calories, 3 g protein, 13 g carbohydrate, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 70 mg sodium. Diabetic Exchange: 1 starch/bread exchange.


*Recipe derived from Sweet 'N Low.



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