Adapted from the American Diabetes Association. red potatoes, celery, shallots, low fat buttermilk, Miracle Whip, Dijon mustard, tarragon vinegar cvt

Ingredients

1	lb red potatoes, unpeeled and cubed
1/2	cup celery, diagonally sliced
1/4	cup sliced scallions
2	tbsp chopped shallots
1/2	cup low fat buttermilk (1088)
2	tbsp Original Miracle Whip (4027)
1	tbsp Dijon mustard (103013)
1	tbsp tarragon vinegar (117877)

Directions

1. In a medium-sized pot, cover the cubed potatoes with water. Bring to a boil, lower the heat, and cook on medium heat until potatoes are tender yet firm (about 15 minutes).
   
   
2. Toss cooked potatoes with celery, scallions and shallots.
   
   
3. In a small bowl, combine all dressing ingredients (last 4). Add to the potato salad and mix well. Refrigerate until ready to serve.
   
   

Categories

Dairy, Potatoes, Vegetables, Main Dish, Salads, Side Dish, American-Southern, Fourth of July, Advance, Boil, Chill, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Low in cholesterol High in potassium Very high in vitamin C