This low-carb potato salad recipe, ideal for potlucks, is perfect for diabetic meal plans.
Bring to boiling; reduce heat.
Cover and simmer for 15 to 20 minutes or just until tender.
Drain well; cool potatoes.
Cut potatoes into quarters.
In a large bowl, combine mayonnaise, celery, onion, pickles, salt and teaspoon pepper.
Add the potatoes and egg, gently tossing to coat.
Cover and chill for 6 to 24 hours.
To serve, stir enough of the milk into salad to reach desired consistency.
Season to taste with additional pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
