Wine and Dine Hawaii
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Creamy Potato Salad Made Over
| Creamy Potato Salad Made Over |
Creamy Potato Salad |
reamy Potato Salad Made Over
Prep Time: 30 min
Total Time: 1 hr
Makes: 4 servings, 3/4 cup each
What You Need
1 lb. red potatoes, unpeeled, cut into chunks
1/4 cup KRAFT Light Zesty Italian Dressing
1/3 cup MIRACLE WHIP Light Dressing
1-1/2 tsp. GREY POUPON Dijon Mustard
1 hard-cooked egg, chopped
4 green onions, sliced
Make It
COOK potatoes in boiling water 15 min. or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
MIX dressings and mustard in large bowl. Add potatoes, egg and onions; mix lightly. Cover.
REFRIGERATE at least 30 min. before serving.
Kraft Kitchens Tips
We've made over this summer salad favorite to save you 190 calories and 13.5 g fat per serving compared to the classic recipe. We used a combination of KRAFT Light Zesty Italian Dressing with MIRACLE WHIP Light Dressing in place of mayonnaise to provide all the flavor and creamy texture of the traditional salad.
Substitute: Prepare using KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise. Prepare using GREY POUPON Country Dijon Mustard.
Nutrition Bonus: One serving of this creamy side dish is not only a good source of vitamin C, but also provides 3/4 cup of vegetables toward your daily goal! Carb Choices: 1-1/2
Nutrition Information Per Serving: 150 calories, 4.5g total fat, 1g saturated fat, 55mg cholesterol, 480mg sodium, 23g carbohydrate, 2g dietary fiber, 3g sugars, 4g protein, 4%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.
Exchange: 1-1/2 Starch, 1/2 Fat
Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.
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