POTATO SALAD A method recipe, add in egg i.e. if you like them in your potato salad. But, this recipe differs because it uses our FRESH garden herbs and your chosen vegetable.
INGREDIENTS
- 5 cups (about 1-1/2 pound) red-skinned potatoes, (has less starch-flavor differs) cut into 3/4-inch cubes
- 1/4 cup olive oil- 1/4 mayonnaise
- 1/2 cup low-fat buttermilk ( 3/4 teaspoon basil, curly parsley, celery seed or dried celery, dill, mustard seed etc. (if you don't like these herbs choose the one you like, top with paprika, )
- or, 3/4 teaspoon dried thyme leaves
- 0r, 3/4 teaspoon dried marjoram leaves
- 1/8 teaspoon celery seed or add in tiny cube celery bits
- 1/4 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce (optional)
- 1 small cucumber, peeled, seeded, and cubed (veggie choice might be?)
- 2 tablespoons chopped chives, green onions or Red onion.
DIRECTIONS
In a small pot or very large saucepan, combine the potatoes with 1 quart of boiling water. Cover and bring to a boil again. Reduce the heat, and boil 9 to 14 minutes. Do not overcook. Cool in a
colander under cold running water. Drain well and cool down.
Meanwhile, place all the liquids and mix the mayonnaise in a large serving bowl. Slowly add the buttermilk, whisking until smooth. Stir in the some basil, thyme, marjoram, celery seed, salt (if desired), and hot pepper sauce. Stir in the cucumber and chives. Gently stir in the cooled and drained potatoes.
Serve warm, or cover and refrigerate 1 to 2 hours, or, cool in the freezer for 15 to 20 minutes. Cover and refrigerate. Leftover salad will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (1/2 cup): Calories: 68, Fat: 2 g, Cholesterol: 2 mg, Sodium: 45 mg, Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g Diabetic Exchanges: 1 Starch
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
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