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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 235.1
  • Total Fat: 5.9 g
  • Cholesterol: 9.5 mg
  • Sodium: 636.7 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 12.5 g

View full nutritional breakdown of Lower-GI Baby Potato Salad calories by ingredient
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Lower-GI Baby Potato Salad

Submitted by: ERICACEAE

Introduction

According to the GI Diet, baby potatoes, cooked "al dente", and re-cooled for use in salads are low-GI. Sounds like alchemy/voodoo to me, but I do love potato salad!

This one uses nonfat yogurt, low-fat mayo, cooked, chopped egg whites and finely diced tangy veggies like pickles, radishes, green peppers and whatever strikes your fancy! Adjust as needed... This calorie calculation is for one 1/2 cup serving but the recipe is for four- servings.
According to the GI Diet, baby potatoes, cooked "al dente", and re-cooled for use in salads are low-GI. Sounds like alchemy/voodoo to me, but I do love potato salad!

This one uses nonfat yogurt, low-fat mayo, cooked, chopped egg whites and finely diced tangy veggies like pickles, radishes, green peppers and whatever strikes your fancy! Adjust as needed... This calorie calculation is for one 1/2 cup serving but the recipe is for four- servings.

Number of Servings: 1

Ingredients

    1.5 cups (10-12?) quartered baby/fingerling potatoes, boiled until *just* tender and cooled
    2 tbsps low-fat mayo
    1 cup fat-free yogurt
    1/2 cup egg whites, cooked and diced
    4 red radishes, diced
    3-4 small/medium dill pickles, diced
    1/2 green pepper, diced
    2-3 green onions, chopped
    black pepper to taste
    Fresh (ideal) or dry dill to taste

Directions

Boil the quartered baby potatoes until just tender or "el dente". Cool.
Cook egg whites. Cool and dice.
Chop vegetables.
Add all ingredients in a bowl and mix with yogurt, mayo and spices.

Makes 4 1/2 cup servings.



Serving Size: .5 cup

Number of Servings: 1

Recipe submitted by SparkPeople user ERICACEAE.






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