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German-style potato salad

Preparation time: 5 minutes once potatoes are cool to touch
Cooking time: 15–20 minutes

2 pounds small red potatoes
3 tablespoons imitation bacon bits
2/3 cup fat-free Italian salad dressing
2 packets of Splenda (or other artificial sweetener)
1 tablespoon cider vinegar
1/2 cup chopped parsley

Leave skins on potatoes. Place potatoes in a medium saucepan and add enough cool water to cover them by at least an inch of water. Bring to a boil and cook until potatoes can be pierced with a fork, about 15 minutes. Drain and cool. Quarter the potatoes when cool enough to touch. Combine bacon bits, salad dressing, Splenda, vinegar, and parsley in a medium-size bowl. Toss potato pieces in bowl with dressing to coat. Serve warm or chilled.

Yield: 3 cups
Serving size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 133
  Carbohydrate: 27 g
  Protein: 4 g
  Fat: 1 g
  Saturated fat: <1 g
  Cholesterol: 0 mg
  Sodium: 344 mg
  Fiber: 3 g
 
Exchanges per serving: 2 starch, 1 lean meat
Carbohydrate choices: 2

 

  
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.

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