MAKEOVER LOADED BAKED POTATO SALAD

 This recipe is from the test kitchens of Healthy Cooking magazine in 2011. () are notations from me.

2 1/2 lbs small unpeeled red potatoes, cubed

1/2 tsp salt

1/4 tsp pepper

2 hard-cooked (boiled) eggs, chopped

4 bacon strips, cooked and crumbled

1/2 cup shredded reduced-fat cheddar cheese

1 cup chopped sweet onion

1 dill pickle, chopped

1/2 cup reduced-fat sour cream

1/2 cup fat-free mayonnaise (I only use olive oil mayo)

1 tsp prepared mustard

Place potatoes in a 15x10x1inch baking pan that has been coated with nonstick cooking spray. Sprinkle with the salt and pepper. Bake uncovered at 425-degrees 30 to 35 minutes or until tender. Cool on a wire rack. 

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard. Pour the mixture over the potato mixture and toss to coat.

Serving size: 3/4 cup

Per serving: 133 calories, 4g fat (2g sat), 45 mg cholesterol, 340 mg sodium, 19g carbs, 2g fiber, 6 g protein

Diabetic Exchanges: 1 starch, 1 medium-fat meat

file photo from healthy cooking