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Defeat Diabetes
150 153rd Ave,
Suite 300

Madeira Beach, FL 33708

Red Potato Salad with Chicken

Source:  Cook Once, Eat For A Week by Jyl Steinback, America's Healthiest Mom

Potato salad with a twist - hearty enough for a meal.

Number of servings:  6

Special Features

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 per Serving

Calories 196
Fat 1.7 g

Carbohydrates 31 g

Protein  13 g

Cholesterol  26 mg

Dietary Fiber 3 g

Sodium 176 mg

 Updated September 18, 2013


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150 153rd Ave, Suite 300
Madeira Beach, FL 33708


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