Vegetable Potato Salad

Vegetable Potato Salad

Serves 6 (full 3/4 cup)

3 cups (16 ounces) diced cooked potatoes
1 cup (one 8-ounce can) whole-kernel corn, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup sliced radishes
1/4 cup chopped onion
1/2 cup Kraft fat-free mayonnaise
2 teaspoons Splenda granular
2 teaspoons white vinegar
2 teaspoons prepared mustard
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

In a large bowl, combine potatoes, corn, celery, carrots, radishes, and onion. In a small bowl, combine mayonnaise, Splenda, vinegar, mustard, parsley flakes, and black pepper. Add mayonnaise mixture to potato mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

Each serving equals:
HE: 1 Bread, 1/2 Vegetable, 14 Optional Calories
92 Calories, 0gm Fat, 2gm Protein, 21gm Carbohydrate,
214mg Sodium, 17mg Calcium, 2gm Fiber
DIABETIC: 1 1/2 Starch

"Corn... On & Off the Cob Cookbooklet, page 20."

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