Picnic Potato Salad

Ingredients

• 3 cups diced, "leached" potatoes
• 3 hard boiled eggs, chopped
• 1 small stalk celery, chopped finely
• 1 small onion, chopped finely
• 1/2 green pepper, chopped finely
• 1 cup regular mayonnaise
• 3 tablespoons cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon seasoned pepper

Preparation

1. To leach potatoes to reduce potassium content: peel potatoes, cut into small pieces, cover with water and let sit for several hours or overnight.
2. Discard the water. Bring a pot of water to a boil and add potatoes. Take care not to overcook. Test with a fork for doneness (when the potato is still firm when punctured with a fork).
3. Drain potatoes and add all dry ingredients. Do not stir.
4. Mix salad dressing ingredients together.
5. Add the salad dressing to dry ingredients and toss gently.

Nutrients per serving

• Calories:  275
• Protein:  4 g
• Carbohydrate: 12 g
• Fat:  24 g
• Cholesterol:  90 mg
• Sodium:  192 mg
• Potassium:  257 mg
• Phosphorus:  74 mg
• Calcium:  20 mg
• Fiber: 1.5 g

Renal and Renal Diabetic Food Choices

• 1/2 starch
• 1 vegetable, medium potassium
• 4 fat

Carbohydrate Choices

• 1

Helpful Hints

• Substitute low fat mayonnaise to reduce fat to 12 grams per serving.