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Potato Salad a la Italia
Source: The following recipe from Savory Soups and Salads, by Frank Blenn, was submitted by Marilyn Helton.

Low-carb potato salad made with red potatoes, scallions, peppers, oil, and vinegar.

Prep Time: 45 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 577.6
Total Carbs 122.0 g
Dietary Fiber 16.0 g
Sugars 6.6 g
Total Fat 5.2 g
Saturated Fat 0.8 g
Unsaturated Fat 0.8 g
Potassium 2913.6 mg
Protein 14.3 g
Sodium 68.5 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 7 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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24 each  small potatoes
3 each  medium celery stalk
1 each  medium red bell peppers
0 1/4 cup  chopped scallions
2 tbsp  olive oil
1 tbsp  balsamic vinegar
0 1/2 tbsp  red wine vinegar
1 tsp  chopped parsley
1 pinch  black pepper
  1. Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes. Cut cooled potatoes into large chunks and place in a large bowl. Add in the celery, red pepper, and scallions, mix well.
  2. In a separate bowl, mix together the remaining ingredients. Pour over the potato salad and mix well. Serve at room temperature.

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