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Creamy Potato Salad

Diabetic.Foodie's picture
  Potatoes 2 Pound
  Salt 1 1⁄2 Teaspoon
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Onion 1⁄4 Cup (4 tbs), chopped
  Wheat germ 1⁄4 Cup (4 tbs)
  Plain low-fat yogurt 1⁄4 Cup (4 tbs) (DANONE Brand)
  Low calorie mayonnaise 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon

Put potatoes and 1 t. (5 mL) of the salt into a large saucepan; add water to cover completely.
Bring to a boil, cover and reduce heat.
Simmer for 20 to 25 minutes or until potatoes are just tender.
Do not overcook.
Drain potatoes and rinse with cold water; peel.
Cut potatoes into 1 in. (2.5 cm) pieces.
Combine remaining ingredients, pour over hot potatoes.
Stir gently to completely blend.
Cover tightly and refrigerate until chilled.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1007 Calories from Fat 143

% Daily Value*

Total Fat 16 g24.9%

Saturated Fat 3.3 g16.6%

Trans Fat 0 g

Cholesterol 17.8 mg5.9%

Sodium 3074 mg128.1%

Total Carbohydrates 203 g67.6%

Dietary Fiber 25.6 g102.5%

Sugars 17 g

Protein 29 g58.3%

Vitamin A 6.1% Vitamin C 399.6%

Calcium 24.2% Iron 51.5%

*Based on a 2000 Calorie diet

Creamy Potato Salad Recipe