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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.

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
1/2 Fat , 1/2 Vegetables , 1 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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2 cup  cooked baby red potatoes
0 1/2 cup  fresh red cabbage, chopped
0 1/2 cup  shredded carrots
3 tbsp  fresh dill weed
0.125 cup  chopped scallions
0 1/4 cup  chopped parsley
0 1/2 cup  fresh chopped celery
2 tbsp  light mayonnaise
0 1/4 cup  chopped dill pickles
2 tbsp  Yogurt, plain, nonfat
1 tbsp  Relish, pickle, dill
1 tbsp  dijon mustard
  1. Mix potatoes with cabbage, carrot, dill, scallions, parsley, and celery in a bowl.
  2. In a separate bowl, blend light mayonnaise, pickle juice, yogurt, pickle relish, and mustard until the consistency is smooth.
  3. Add dressing to mixed vegetables and toss.
  4. Chill 20 minutes before serving.

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