Source: Lara Rondinelli - from "Healthy Calendar Diabetic Cooking" published by the American Diabetes Association

New potatoes, eggs, turkey bacon, and light mayo and sour cream make this a more diabetes-friendly potato salad.

Servings

3 lb cooked baby red potatoes , quartered
1 cup fresh chopped red onion
0.5 cup fresh chopped celery
8 turkey bacon , cooked and cut into 1-inch strips
5 large hard-boiled eggs , sliced (whites only)
0.5 cup light mayonnaise
0.5 cup Sour Cream, fat free
0.5 tsp salt
0.25 tsp black pepper
2 tbsp fresh dill weed

1 In a large bowl mix together all ingredients except potatoes.
2 Add potatoes and toss gently.

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