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Seems everyone loves a good potato salad and there are as many variations as there are cooks. Here are a couple of recipes if you want to try something new the next time you make potato salad. Sour Cream Red Potato salad combines sour cream with mayonnaise. The green onions and radishes add color as well as flavor, the celery adds crunch, and the eggs add protein for all the diabetics out there. The old-fashion recipe for Served Hot Potato Salad is also one diabetics can enjoy. The Velveeta cheese and bacon also add protein making this dish okay for diabetics, too.
SOUR CREAM RED POTATO SALAD
3/4 cup low-fat sour cream
1/2 cup fat-free mayonnaise
2 tbsp cider vinegar
1 tsp salt
1 tsp celery seed
2 lbs red potatoes, cooked and cubed
3/4 cup thinly sliced green onions
1/4 cup thinly sliced radishes
1/4 cup chopped celery
3 hard-boiled eggs, chopped
In a small mixing bowl, combine sour cream, mayonnaise, vinegar, salt and celery seed; set aside. In a large mixing bowl, gently combine potatoes, onions, radishes, celery and eggs. Pour dressing over potato mixture and toss lightly to coat. Cover and refrigerate until serving time.
SERVED HOT POTATO SALAD
6 to 8 boiled or baked potatoes, peeled and cubed
1/2 lb Velveeta cheese, cubed
1 cup mayonnaise
1 small onion, chopped
1 tbsp prepared mustard
salt and pepper to taste
3 to 4 bacon strips and drippings
In a large bowl, gently mix together the potatoes, cheese, mayonnaise, onion, mustard, salt and pepper. Partially fry the bacon strips (do not fry crisp). Pour bacon drippings into the potato mixture. Put mixture into a lightly greased baking dish. Crumble bacon over the top of the mixture. Bake 30 to 40 minutes at 350 degrees. Serve hot.
Note: This can be made ahead, refrigerated and then baked before serving.
Enjoy!
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