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Low Carb, Low Fat Mock Potato Salad
Source: Enlitened Kosher Cooking by Nechama Cohen

A potato salad that is loaded with vegetables and has a light dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 99.4
Total Carbs 13.0 g
Dietary Fiber 1.5 g
Sugars 3.2 g
Total Fat 5.1 g
Saturated Fat 0.8 g
Unsaturated Fat 0.0 g
Potassium 244.2 mg
Protein 1.3 g
Sodium 263.2 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 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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Ingredients Directions
  1. Wash the red potatoes, leaving the skin intact.
  2. Boil until cooked but firm, and slice.
  3. Rinse the steamed vegetables in cold water as soon as they soften, but while they are still firm (for a timesaving option, use canned or frozen vegetables, defrosted and drained).
  4. Slice the cauliflower florets in quarters and place with potatoes in a bowl. Add all the remaining vegetables.
  5. Mix the dressing with a whisk or shake in a jar.
  6. Pour over vegetables and toss.

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