Creamy potato salad

Ingredients

• 1 lb/454 g Yukon Gold potatoes
• 1 Tbsp (15 mL) white or apple cider vinegar
• 1 Tbsp (15 mL) canola oil
• ½ tsp (2.5 mL) Dijon mustard
• ¼ tsp (1 mL) celery seed
• ¼ tsp (1 mL) garlic powder
• ¼ tsp (1 mL) each salt and black pepper
• 3 Tbsp (45 mL) low-fat sour cream
• 1 green onion, sliced
• ¼ cup (60 mL) chopped red onion
• ¼ cup (60 mL) chopped celery

Instructions

1. Wash and scrub potatoes and place in a large pot with enough cold water to cover. Bring to a boil over high heat; reduce to simmer and cook 15-20 minutes until tender. Drain and let cool enough to handle.
2. Meanwhile, mix vinegar, oil, mustard, celery seed, garlic powder, salt, pepper and sour cream in a small bowl.
3. Cut potatoes into small cubes and gently mix with onions, celery and dressing. Cover and refrigerate for at least 2 hours or overnight.

Tips:

• Dress it up: If you enjoy fresh dill, add 2 Tbsp chopped fresh dill to the salad. You can also substitute grainy mustard for the Dijon for an added crunch.
• Nutrition know-how: Cooking and cooling potatoes and eating them chilled helps to increase resistant starch which has a lower glycemic effect and less of an impact on blood sugar.

Notes

Recipe adapted from Canada’s 250 Essential Diabetes Recipes, Canadian Diabetes Association, Edited by Sharon Zeiler, BSC, MBA, RD, Robert Rose, 2011