Diabetes-Friendly Recipes

Low-Fat Old-Fashioned Potato Salad




Servings: 8
Prep time:
Cook time:
Total: 24 minutes


  • 2 Lbs Yukon Gold or red potatoes, cut into 1-inch (5 cm) chunks
  • 2 Tbs fat-free sour cream
  • 1 Tbs white wine vinegar
  • ¾ Cup thinly sliced celery
  • ¼ Cup minced red onion
  • ¼ Cup minced dill pickle
  • ¼ Cup reduced-fat mayonnaise
  • ¼ Cup nonfat plain yogurt
  • 2 Tsp Dijon mustard
  • ½ Tsp salt (optional)
  • freshly ground pepper
  • 1 hard-cooked egg, sliced (optional) chopped fresh dill or flat-leaf
  • parsley for garnish (optional)


  1. Cook the potatoes in a large pot of boiling water for about 6 to 8 minutes, until tender. Drain well and transfer to a large bowl.
  2. Add the sour cream and vinegar to the potatoes; stir to coat evenly. Add the red onion, celery, and chopped dill pickle.
  3. In a small bowl, combine mayonnaise, yogurt, mustard, salt (if using) and pepper to taste.
  4. Pour over potatoes and gently stir to evenly coat. Cover and refrigerate for at least 2 hours, or up to 8 hours.
  5. Serve cold, garnishing just before serving with the sliced hard-cooked egg and chopped dill (if using).


Nutrition Information

Per serving: 129 calories (19% calories from fat), 3 g protein, 3 g total fat (0.6 g saturated fat), 23 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 177 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)



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