Potato Salad Diabetic Recipe

Potato Salad 3 medium russet potatoes, scrubbed

1/4 cup nonfat Italian vinaigrette salad dressing

1 cup nonfat mayonnaise

1/2 tsp salt

1/4 tsp pepper

1 small red onion, chopped

2 tbsps sliced pitted black olives

2 tbsps chopped fresh parsley

2 cups fresh spinach leaves

10 cherry tomatoes

1/4 cup feta cheese

In a large saucepan, bring potatoes and enough water to cover to a boil over high heat. Reduce heat to medium, cook until tender, about 20 minutes.

Drain potatoes in a colander; rinse under cold water. Peel and cut potatoes into 1-inch chunks. Place potatoes in a large bowl. Drizzle with salad dressing; toss to coat. Let stand for 10 minutes. Add mayonnaise, salt, and pepper; toss to coat. Stir in onion, olives, and parsley.

Line a mold or medium bowl with plastic wrap. Spoon salad into mold; press down gently. Chill completely.

Invert salad onto a large serving platter. Remove plastic wrap. Arrange spinach leaves and tomatoes around salad. Sprinkle with feta. Cover and chill until ready to serve.

Nutrition per serving:

93 calories

21 grams carbohydrate

2 grams protein

348 mg sodium

1 gram fat

0 mg cholesterol