Recipe: Creamy Parmesan Potato Salad

Creamy Parmesan Potato Salad

Serves 6.

• 2 lb. Yukon gold potatoes, peeled and cut in 1/2-in. dice

• 3 ribs celery, thinly sliced

• 1 c. diced red onion

• ¹/₄ c. light mayonnaise

• 1 tbsp. lemon juice

• 3 tbsp. grated Parmesan cheese

• ¹/₂tsp. dried thyme

Directions

Place the potatoes in a saucepan with enough cold water to cover by 2 inches and bring to a boil. Cook 15 minutes, or until the potatoes are tender but hold their shape. Add the celery to the saucepan for 1 minute; drain and toss with the red onion.

Whisk together the mayonnaise, lemon juice, Dijon, Parmesan and thyme. Toss with the warm potatoes, add salt and pepper to taste, and let sit at room temperature for 10 minutes.

Calories179Fat4 gSodium178 mg

Carbohydrates32 gSaturated fat1 gCalcium69 mg

Protein4 gCholesterol6 mgDietary fiber4 g

Diabetic exchanges per serving: 2 bread/starch, 1 fat.

Potato and Green Bean Salad

This rich-tasting dish gets only 19 percent of its calories from fat.

• 2 lb. unpeeled small red potatoes, cut in ¹/₂-in. wedges

• ¹/₂ lb.green beans, cut in 1-in. pieces

• ¹/₂ c. low-fat buttermilk

• ¹/₂ c. crumbled blue cheese

• 1 tsp. Worcestershire sauce

Directions

Place the potatoes in enough cold water to cover them by 2 inches and bring to a boil. Cook 12 minutes, or until just tender. Add the green beans and cook another 3 minutes, or until the green beans are crisp-tender and bright green and the potatoes are tender but still hold their shape. Drain.

Meanwhile, whisk together the buttermilk, blue cheese, vinegar and Worcestershire sauce, lightly mashing the larger pieces of cheese. Toss with the potatoes and green beans.

Nutrition information per serving:

Carbohydrates31 gSaturated fat2 gCalcium133 mg

Protein6 gCholesterol9 mgDietary fiber5 g

Diabetic exchanges per serving: 2 bread/starch, 1 fat.

Warm Potato Salad With Bacon

Serves 4.

• 2 lb. scrubbed, unpeeled red potatoes, cut in 1/2-in. wedges

• 4 slices bacon

• 1 tbsp. sherry (or red wine) vinegar

•¹/₃c. low-sodium chicken broth

• ¹/₂ c. chopped green onions

• ¹/₂tsp. salt

• ¹/₄ tsp. black pepper

Directions

Put potatoes in pot with enough cold water to cover them by 2 inches and bring to a boil. Cook 15 minutes, or until they are tender but hold their shape. Drain.

Meanwhile, cook the bacon. Remove from the skillet and place on a plate lined with paper towel. Remove the skillet from the heat and discard all but 1 tablespoon of the bacon drippings from the pan.

Nutrition information per serving:

Calories251Fat7 gSodium544 mg

Carbohydrates42 gSaturated fat2 gCalcium66 mg

Protein7 gCholesterol12 mgDietary fiber6 g