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Healthy Recipes

Potato Salad

12 servings


  • 5 lb. potatoes
  • ½ t. vegetable oil
  • ½ t. butter, melted
  • pinch of salt
  • ½ green pepper, finely chopped
  • ½ onion, finely chopped
  • 1 t. garlic paste, or finely ground garlic
  • 1 t. vinegar
  • ½ to ¾ c. low fat or fat-free mayonnaise,
  • 4 hard boiled eggs
  • 1 T. mustard


1. Fill a 6-quart stockpot, with 4-5 quarts water, and bring to a boil, then add a pinch of salt. Meanwhile, peel and cut the potatoes into even small cubes.

2. Add the potatoes to the boiling water, bring to a boil, reduce heat, and cook until they can be easily pierced with a fork, being careful not to overcook.

3. Drain, and place the potatoes into a mixing bowl.

4. Pour the vinegar over the potatoes, and then gently mix all the remaining ingredients with the potatoes.

5. Refrigerate, and serve well chilled.

Nutritional Information – Per Serving 
Calories 195
Calories from Fat 50

Amount Per Serving

% Daily Value*



Total Fat 5.6g


Saturated Fat 1.0g
Trans Fat 0.0g


Cholesterol 66mg


Sodium 138mg


Total Carbohydrates 31.5g


Dietary Fiber 4.8g
Sugar 2.6g


Protein 5.4g
Vitamin A 2%
Vitamin C 69%
Calcium 3%
Iron 8%


* Based on a 2000 Calorie Diet

Source: Woodhull Hospital / North Brooklyn Health Network


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