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.
Calories: 133 calories, Carbohydrates: 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.