This potato salad could be served at any luncheon or picnic. Preparation time is 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Original recipe makes 6 – 1/2 cup servings
3 potatoes, peeled and cubed
1/4 cup low-fat mayonnaise
1/2 cup fat free ranch dressing
3/4 cup diced celery
1/2 cup frozen green peas, thawed
1 teaspoon paprika
1/4 cup chopped green onions
salt and pepper to taste
1 hr 10 mins
- Boil the potatoes for 10 to 15 minutes or until tender. Drain and set aside.
- In a mixing bowl, mix together the mayonnaise, ranch salad dressing, celery, peas, paprika, scallions and salt and pepper.
- Add the potatoes, toss and refrigerate 1 hour before serving.
Calories: 128 kcal
Carbohydrates: 28.4 g
Cholesterol: < 1 mg
Fat: 0.5 g
Fiber: 3.5 g
Protein: 3.2 g
Sodium: 267 mg