Salads : Side dish salads Last Updated: Jul 6th, 2009 - 07:24:02 Yukon Gold Potato Salad By Sandra Woodruff  Printer friendly page Yield: 8 servings 6 cups 3/4-inch chunks unpeeled Yukon gold potatoes (about 2 pounds) 1/2 cup chopped sweet or red onion 1/2 cup finely chopped celery 1/2 cup chopped no-added-sugar sweet pickles or dill pickles, well drained 1/4 cup grated carrot ground paprika DRESSING 3/4 cup nonfat or light mayonnaise 1 tablespoon spicy or Dijon mustard 1/4 teaspoon ground black pepper 1. Place the potatoes in a 3-quart pot, cover with water, and bring to a boil. Reduce the heat to medium-low, cover, and cook for about 10 minutes, or until tender. Drain the potatoes, and set aside to cool. 2. Place the potatoes in a large bowl. Add onion, celery, pickles, and carrot and toss to mix. 3. Place all of the dressing ingredients in a small bowl and stir to mix. Add the dressing to the potato mixture and toss to mix.  Cover the salad and chill for at least 2 hours before serving. Sprinkle some paprika over the salad just before serving. Nutritional Facts (per 3/4-cup serving) Calories: 113    Carbohydrates: 25 g    Fiber: 3.4 g    Fat: 0.8 g     Sat. Fat: 0.1 g Cholesterol: 2 mg     Protein: 3.5 g    Sodium: 334 mg    Calcium: 25 mg    GI rating: high* Diabetic exchanges: 1 1/2 starch *Healthy Eating Tip: To create a moderate-GI meal, serve this salad with lower-GI foods like grilled chicken and a green vegetable. You can also cook the potatoes the day before and chill overnight before making the salad. Studies show that this may substantially reduce the impact on blood sugar levels. The reason? When cooked potatoes are cooled, their starch molecules realign into a structure that is more slowly digested. © Copyright 2005 by eatsmarttoday.com Top of Page