Portions:
8

Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 3 large eggs
  • 3 medium potatoes
  • 1 stalk celery
  • 1 small onion
  • 1/2 red bell pepper
  • 3/4 cup reduced-fat mayonnaise with olive oil
  • 3 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper 

Preparation

  1. Boil eggs to hard-cooked stage.
  2. To reduce potassium in potatoes, peel potatoes, cut into small pieces, cover with water and bring to a boil. Discard the water and add fresh water. (Skip this part if a low potassium diet is not required.) Boil potatoes until tender but still firm when punctured with a fork.
  3. While potatoes are cooking, finely chop celery, onion and bell pepper. Peel and chop hard boiled eggs.
  4. Drain potatoes and place in a bowl. Add vegetables and chopped eggs. Do not stir.
  5. Mix salad dressing ingredients together; add to potatoes and toss gently.
  6. Cover and chill until ready to serve.

Helpful hints

  • Dialysis patients on a low potassium diet need to double boil potatoes to lower the potassium content. Skip step #2 if you are not on a low potassium diet.
  • If regular mayonnaise is substituted for reduced-fat mayonnaise fat increases to 24 grams per serving. Make this change if you need extra calories.
  • Use green or yellow bell peppers if desired, or try jalapeno peppers for a spicy flavor.

Nutrients per serving

Calories 172

Protein 4 g

Carbohydrates 12 g

Fat 12 g

Cholesterol 77 mg

Sodium 222 mg

Potassium 213 mg

Phosphorus 81 mg

Calcium 24 mg

Fiber 0.9 g

Renal and renal diabetic food choices

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

Carbohydrate choices

1

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