POTATO SALAD-SLAW

Yes, I realize that title is confusing but read on. This recipe is a unique combination potato salad and slaw, two things many of us diabetics love but try to eat sparingly. Enjoy this dish instead of a helping of potato salad and one of slaw. Note, there is very little protein in this dish so be sure to eat this with a protein item such as a grilled chicken breast, lean pork chop, etc. The nutritional information follows the recipe. 

3/4 lb small red potatoes, halved or quartered (depending on size)
3 tbsp mayonnaise
2 tbsp German-style mustard
3 tbsp cider vinegar
4 cups bagged coleslaw mix
1 celery stalk, sliced thin
1/2 cup thinly sliced green onions
2 slices cooked and crumbled bacon

Place the potatoes in a large saucepan and cover with boiling water; cook 10 to 15 minutes until tender. Drain well in a colander and set aside.

In a large bowl, using a wire whisk, whisk the mayonnaise and mustard together; gradually add vinegar and whisk until smooth. Toss in the potatoes. Add the coleslaw mix, celery, and green onions; toss to coat.

Cover dish and refrigerate for at least 2 hours but up to 24 hours. Toss gently before serving. Sprinkle the bacon over potato/slaw mixture.

Yield: 8 servings
Per serving: 80 calories, 12 g carbs, 2 g fiber, 2 g protein
Dietetic Exchanges: .5 fat, .5 vegetable, .5 starch
Carb Choices = 1

This is a file photo very similar to this recipe. It is important for us diabetics to add the crumbled bacon.