Title: German Potato Salad - Kartoffelsalat
Categories: Salad Diabetic Potato
Yield: 4 Servings
| 4 | md | Potatoes |
| 1 | pn | Salt |
| 1 | md | Onion, finely minced |
| 1 | md | Dill pickle, chopped |
| 1/2 | ts | Capers, rinsed |
| 1/2 | c | White chicken stock |
| 1 | tb | Vegetable oil |
| 2 | ts | Spicy mustard |
| 1 | tb | Vinegar, or lemon juice |
| | | Freshly ground pepper to taste |
This was posted on NVN in the Diabetic section by Joni Cloud - JCLOUD.
NO SOURCE was given..
Cook the potatoes in their jackets in lightly salted water. When the
potatoes are cooked and cool enough to handle, peel and slice them, and
drop them into a bowl. In a small bowl, whisk the remaining ingredients.
Taste, and adjust seasonings. Pour dressing over the potatoes, and
marinate for 30 minutes before serving the salad. Serve warm or cold.
Serving size: 1 cup
Nutritional info: Calories - 146, Protein = 3 grams, Carbohydtates = 26
grams, Fat = 4 grams, Fiber = 3 grams, Sodium = 298 mgrams, Cholesterol = 0
mgrams.
Exchanges = 1 1/2 starch, 1/2 vegetable, 1/2 fat exchanges.