Read the current Defeat Diabetes® E-Lerts™ Newsletter

This website is certified by Health On the Net Foundation. Click to verify.
This site complies with the HONcode standard for trustworthy health information:
verify here.

 
 
 
     
    
      
       
Defeat Diabetes
Foundation
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

Ingredients

 
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
 
Preparation

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

 

 
 
 
 
 
Join us on Facebook
 
 
 

Send your unopened, unexpired diabetes testing supplies to:

Defeat Diabetes Foundation
150 153rd Ave, Suite 300
Madeira Beach, FL 33708

 

DDF advertisement
 

 Friendly Banner
 


Friendly Banner
 
 
 
Analyze nutrition content by portion
DDF advertisement