RANCH POTATO SALAD
2 medium russet potatoes, peeled and cubed
2 tablespoons plus 2 teaspoons light mayonnaise
1/3 cup Ranch dressing
1/2 cup diced celery
1/3 cup frozen peas, thawed
3/4 teaspoon paprika
2 tablespoons plus 2 tsp. chopped scallions
salt and pepper (to taste)
Boil the potatoes for 10-15 minutes until done. Drain and set aside.
Combine the remaining ingredients and toss well with the potatoes. Refrigerate for 1 hour before serving.
Makes 4 servings
Per serving: calories 185, fat 11.0g, 52% calories from fat, cholesterol 9mg, protein 2.3g, carbohydrates 20.3g, fiber 2.1g, sodium 251mg.
Exchanges: 1 1/2 Starch.
Source: Source: The American Diabetes Association's Flavorful Seasons Cookbook
2 medium russet potatoes, peeled and cubed
2 tablespoons plus 2 teaspoons light mayonnaise
1/3 cup Ranch dressing
1/2 cup diced celery
1/3 cup frozen peas, thawed
3/4 teaspoon paprika
2 tablespoons plus 2 tsp. chopped scallions
salt and pepper (to taste)
Boil the potatoes for 10-15 minutes until done. Drain and set aside.
Combine the remaining ingredients and toss well with the potatoes. Refrigerate for 1 hour before serving.
Makes 4 servings
Per serving: calories 185, fat 11.0g, 52% calories from fat, cholesterol 9mg, protein 2.3g, carbohydrates 20.3g, fiber 2.1g, sodium 251mg.
Exchanges: 1 1/2 Starch.
Source: Source: The American Diabetes Association's Flavorful Seasons Cookbook
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