The vinegar adds a special tang to this flavorful potato salad. This recipe also works well in diabetic menus.
1 pound potatoes, not peeled (about 4 cups, cubed) 3/4 cup chopped onion
1/2 teaspoon celery seeds
1/4 teaspoon salt (optional)
teaspoon ground black pepper
3/4 cup water
2 tablespoons unbleached all-purpose flour
1/3 cup cider vinegar
1 tablespoon granulated sugar or the equivalent in artificial sweetener
1/4 cup bacon-flavor soy bits
Scrub potatoes and cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potatoes area done. Drain.
Spray a skillet with nonstick cooking spray. Saute onions until done. Add celery seed, salt (optional) pepper, and water. Simmer on low..
In a covered container, shake flour with vinegar to prevent lumps. Add to onions and cook, stirring constantly, until bubbly and thickened. Add suger or artificial sweetener and stir. Carefully stir in potatoes. Serve hot, sprinkled with bacon bits.
Use our Grocery List to Print and add the ingredients for this recipe!
Makes 4 cups
total fat 1g
saturated fat 0g
total carbohydrate 20g
dietary fiber 2g
Source: Quick & Healthy Volume II, 2ndd Edition, ©2009 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; retail $18.95; to order call 1-800-232-6733 Or ORDER NOW
Also available at local bookstores and online from SmallStepsPress.org, Amazon, Borders, and Barnes and Noble. For discounts on bulk orders (6 or more) e-mail: email@example.com or call 703-299-2046
Recipe updated April 1, 2015