Cook the potatoes in boiling water for 8 to 10 minutes until tender but still firm (be careful not to overcook!). Drain and cool. Mix all ingredients together and chill before serving. Exchanges: Fat Exchange -- 1 Starch Exchange -- 1 Calories -- 133 Calories from Fat -- 55 Total Fat -- 6g Saturated Fat -- 1g Cholesterol -- 59mg Sodium -- 183mg Carbohydrate -- 15g Dietary Fiber -- 2g Sugars -- 3g Protein -- 3g Notes: Recipe for Monday, 4/13/98 Do you have a basket of decorated Easter eggs sitting on your kitchen counter? Why not put these hard-boiled beauties to good use in one of this weeks healthy recipes. Todays recipe is from the cookbook Southern-Style Diabetic Cooking. N: Serving size: 1/2 cup. For a nice change of pace, try making potato salad with other root vegetables, such as turnips or rutabagas. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright ? 1998 American Diabetes Association MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on 4/13/98 Notes: Serving size: 1/2 cup. For a nice change of pace, try making potato salad with other root vegetables, such as turnips or rutabagas. Recipe by: http://www.diabetes.org/recipes Posted to MC-Recipe Digest by "email@example.com"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 4|
|Calories from Fat: 59 (37%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 58.1mg||18 %|
|Sodium 171.4mg||6 %|
|Potassium 524.9mg||14 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 18.9g|
|Protein 4.3g||6 %|
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Calories per serving: 159
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