Tuesday, March 12, 2013

Diabetic Friendly Potato Salad

1 pound small red potatoes, cooked and cubed
1-1/2 cups chopped fresh broccoli
1/2 cup sliced celery
1/4 cup chopped red onion
1/4 cup sliced radishes
2 tablespoons chopped green pepper 
1/3 cup fat-free italian salad dressing
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon dill weed 


In a large bowl, toss the potatoes and vegetables. In a small bowl, blend the salad dressing and seasonings; add to potato mixture and toss to coat. Cover and refrigerate for 1 hour or until serving.
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