Serves: 8
Total Calories: 60

4 potatoes (medium) peeled
1 onion (medium) chopped
3 stalks celery, chopped
2 teaspoons olive oil
1/2 cup water
6 tablespoons cider vinegar
1 tablespoon flour, all-purpose
2 packets artificial sweetener (equal to 4 teaspoons sugar)
1/2 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, minced
2 ounces pancetta, chopped, sauteed until crisp, and drained

This is an Italian version of German potato salad because it uses pancetta instead of bacon. Pancetta is a bacon-type meat that is preserved with salt, not nitrates, and can be found in Italian delis. You can use bacon if you absolutely have to, but try to get pancetta.

1. Cook potatoes in boiling water to cover until tender, about 25-30 minutes. Drain.
2. Fry onion and celery in olive oil until onion is slightly browned. Add water, vinegar, flour, sweetener, and pepper. Cook and stir over medium heat until thickened, about 10 minutes.
3. Slice potatoes and place in bowl. Add parsley and pancetta. Pour over and mix gently.

Food exchanges per ½-cup serving: 1 BREAD, 1 VEGETABLE, ½ FAT

Nutritional Facts:

Serves: 8
Total Calories: 60
Calories from Fat: 10

More Recipes from the The Kids, Food and Diabetes Family Cookbook Cookbook:
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Baked Macaroni and Cheese
Chili Deluxe with Vegetables
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Corn Chowder
Egg Drop Soup
German Potato Salad
Greek Lemon Soup
Lentil Soup
Manhattan Clam Chowder
Matzo Ball Soup
Matzo Balls
Minestrone
Mini Pizzas
Navy Bean Soup
New Potato Salad
Open-Faced Tuna Melts
Pita Pockets
Potato and Turnip Soup
Sloppy Joes
Special Fruited Coleslaw
Split Pea Soup
Turkey Chili
Vegetable Soup
Vegetable-Beef Soup