Red Potato Salad with Chicken
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Serves: 6
Potato salad with a twist - hearty enough for a meal. Make ahead; Low fat.
  • 3 cups diced red potatoes
  • 1½ cups cubed, cooked low fat chicken breast
  • 1 teaspoon dried parsley
  • ½ cup nonfat sour cream
  • ¾ cup chopped green onions
  • ¼ cup nonfat mayonnaise
  • Celery seeds to taste
  • 1½ teaspoons cider vinegar
  • Pepper to taste
  • 1 teaspoon Dijon mustard
  • 2 tablespoon sweet pickle relish
  1. Place diced potatoes in saucepan; cover with water.
  2. Bring water to a boil; reduce heat to low, cover and simmer just until potatoes are tender, 4 to 5 minutes. Drain and cool.
  3. Combine sour cream, mayonnaise, vinegar, mustard and pickle relish in medium bowl; mix well. Add remaining ingredients and potatoes; toss carefully until ingredients are well mixed. Cover and refrigerate at least several hours before serving. Store in refrigerator up to 1 week.
Nutrition Information
Calories: 196 Fat: 1.7g Carbohydrates: 31g Sodium: 176 Fiber: 3g Protein: 13g Cholesterol: 26mg
Recipe by Defeat Diabetes Foundation at