Summer Picnic Makeover (Continued)

 

Try making this delicious, light potato salad for your next picnic.

Red Potato Salad

Yield: 10 servings
Serving Size: 1 cup

3 pounds red new potatoes, quartered
1 cup finely diced red onion
1/2 cup finely diced celery
8 slices turkey bacon, cooked, cut into 1-inch strips
5 hard-boiled egg whites, sliced
1/2 cup light mayonnaise
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 Tablespoons fresh dill leaves

Directions:

1. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 12 minutes or longer until tender. Drain; cool.

2. In a large bowl mix together remaining ingredients. Add potatoes and toss gently.

Nutrition Information: 203 Calories, 6g Total Fat, 2g Saturated Fat, 13mg Cholesterol, 401mg Sodium, 31g Total Carbohydrate, 3g Dietary Fiber, 4g Sugars, 6g Protein.

Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.

Read Lara's bio here.

Read more of Lara Rondinelli's columns.

NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.

 

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Last Modified Date: April 11, 2013

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