"Here's a heart-healthy version of my longtime favorite potato salad recipe," says Pat Potter, Calumet City, Illinois. "It's colorful and chock-full of good crunchy ingredients."
Sweet Onion Potato Salad
Sweet Onion Potato Salad
Prep Time
25 min
Yield
10 servings
Ingredients
- 2 pounds small red potatoes, quartered
- 5 hard-boiled large eggs
- 3/4 cup fat-free mayonnaise
- 2 teaspoons cider vinegar
- 1 teaspoon sugar
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large sweet onion, chopped
- 2 celery ribs, chopped
- 1/2 cup chopped green onions
- 1/2 cup julienned sweet red pepper
- 1/4 cup minced fresh parsley
Directions
- Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes.
- Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces.
- In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts
3/4 cup: 110 calories, 1g fat (0 saturated fat), 2mg cholesterol, 305mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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