Olga's Potato Salad
Puerto Rico
Courtesy of the American Diabetes Association®
February/March 2005
Serves: 12
Serving size: 1/2 cup
| 2 |
lb. red potatoes, peeled, cubed, and cooked |
| 1/4 |
tsp. salt |
| 1 |
small white or yellow onion, peeled and finely chopped |
| 2 |
hard-boiled eggs, peeled and diced |
|
1 |
cup frozen peas and carrots, thawed |
| 1 |
tbsp. extra-virgin olive oil |
| 1-2 |
tsp. cider vinegar |
| 1 |
medium apple, peeled and diced |
| 4 |
tbsp. low-fat mayonnaise |
| 3-4 |
Spanish-style pimiento strips (optional) |
| 1. |
Combine all ingredients and mix well. |
2. |
Decorate with pimiento strips, if desired. Serve immediately or chill before serving. |
Exchanges
1 Starch
1/2 Fat |
|
| Calories . . . . . . . . . . . . . |
107 |
|
|
Calories from Fat . . . . . |
21 |
|
Total Fat . . . . . . . . . . . . . |
2g |
|
|
Saturated Fat . . . . . . . . |
1g |
|
Cholesterol . . . . . . . . . . . |
36mg |
|
Sodium . . . . . . . . . . . . . . |
167mg |
|
Carbohydrate . . . . . . . . . |
19g |
|
|
Dietary Fiber . . . . . . . . |
2g |
| |
Sugars . . . . . . . . . . . . |
5g |
|
Protein . . . . . . . . . . . . . . |
3g |
|
|
This Recipe is from the book Cocinando para Latinos con Diabetes (Diabetic Cooking for Latinos) by Olga V. Fusté, published by the American Diabetes Association (ADA). Visit the ADA store to order this and other ADA publications.
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