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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Red New Potato Salad

Source: Eat Fit Be Fit: Health and Weight Management Solutions by Linda Arpino MA, RD, CDN

A low-fat version of potato salad made with red cabbage, celery, scallions, and carrots.

Rating:
Prep Time:	25 minutes
Cook Time:	0 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	78.3

Total Carbs	13.7 g

Dietary Fiber	1.5 g

Sugars	1.5 g

Total Fat	1.7 g

Saturated Fat	0.3 g

Unsaturated Fat	0.0 g

Potassium	79.1 mg

Protein	2.0 g

Sodium	224.1 mg

Dietary Exchanges 1.7 Fat, 0.4 Vegetables, 0.0 Milk, 0.1 Other Carbs, 0.6 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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Servings

Ingredients

2.0
2 cup cooked baby red potatoes 0.5
0 1/2 cup fresh red cabbage, chopped 0.5
0 1/2 cup shredded carrots 3.0
3 tbsp fresh dill weed 0.125
0.125 cup chopped scallions 0.25
0 1/4 cup chopped parsley 0.5
0 1/2 cup fresh chopped celery 2.0
2 tbsp light mayonnaise 0.25
0 1/4 cup chopped dill pickles 2.0
2 tbsp Yogurt, plain, nonfat 1.0
1 tbsp Relish, pickle, dill 1.0
1 tbsp dijon mustard

Directions

Mix potatoes with cabbage, carrot, dill, scallions, parsley, and celery in a bowl.
In a separate bowl, blend light mayonnaise, pickle juice, yogurt, pickle relish, and mustard until the consistency is smooth.
Add dressing to mixed vegetables and toss.
Chill 20 minutes before serving.