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Diabetic Herb Potato Salad

Yield: 6 Servings

Ingredients and directions for this recipe

1 lb New red potatoes
1/2 c Sliced radishes (optional)

DRESSING
3 tb Plain; nonfat yogurt
1 tb Nonfat mayonnaise
1 1/2 ts Dijon mustard
1/2 ts Garlic
1/2 ts Dried basil
1/4 ts Dried thyme
1/4 ts Onion powder
1/4 ts Salt (optional)

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Sun, 30 Jun 1996 13:23:45 -0700 (PDT)
The Gourmet Connection Side Dishes.... Contributed by Rachel Rudel, R.D.

NOTE FROM TINA: I THINK THAT RADISH SPROUTS WOULD BE WONDERFUL!

Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring
to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are
done. Drain. Mix dressing ingredients and combine hot potatoes, dressing
and radishes. Serve hot or cold. Yield: 6 Servings.

Per Serving: 80 Cal; 1g Fat(original recipe used red.-cal. mayo - so fat
will be slightly less); 16g Carbohydrate; 2g Protein; Trace Cholesterol;
60mg Sodium Exchanges: 1 Starch/Bread.

fatfree digest V96 #181

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive,

See also:
Previous recipe Diabetic Ham And Corn Casserole
Next recipe Diabetic Homemade Ice Cream

Or try one of these recipes:
K C Steak Soup
Steamed Whole Fish - Pla Chon Pae-sa *