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Calico Potato Salad |
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Serves: 14
Print this Recipe
This tasty dish used less sugar, salt and fat. Recipe includes Diabetic Exchanges
Christine Hartry, Emo, Ontario
DRESSING:
1/2 cup olive oil
1/4 cup vinegar
1 tablespoon sugar
1-1/2 teaspoons chili powder
1 teaspoon salt, optional
Dash hot pepper sauce
SALAD:
4 large red potatoes (about 2 pounds), peeled and cooked
1-1/2 cups cooked whole kernel corn
1 cup shredded carrots
1/2 cup chopped red onions
1/2 cup diced green peppers
1/2 cup diced sweet red peppers
1/2 cup sliced pitted ripe olives
In a small bowl or jar, combine all dressing ingredients; cover and chill. Cube potatoes; combine with corn, carrot, onion, peppers and olives in a salad bowl. Pour dressing over; toss lightly. Cover and chill. Diabetic Exchanges: One serving (without added salt) equals 1-1/2 fat, 1 starch; also, 146 calories, 212 mg sodium, 0 cholesterol, 17 gm carbohydrate, 2 gm protein, 9 gm fat.
© Copyright Reiman Publications, 1993-1997
This recipe comes from the Cook'n collection. Try Cook'n for FREE!

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