German Potato Salad - Kartoffelsalat
diabetic, salads
4 medium potatoes
1 pinch salt
1 medium onion, finely minced
1 medium dill pickle, chopped
1/2 teaspoon capers, rinsed
1/2 cup white chicken stock
1 tablespoon vegetable oil
2 teaspoon spicy mustard
1 tablespoon vinegar, or lemon juice
1 freshly ground pepper to taste
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. On MON, 3 MAY 93 1611 CST
Yield: 4 servings